Chef de Partie/Senior Production Chef Apprenticeship

Chef de Partie

This Apprenticeship is aimed at those that run a specific section of a professional kitchen.

This role requires preparing, cooking and finishing complex dishes while overseeing a section of the kitchen, which could be the pastry, larder, butchery, fish, sauce, or vegetable section of the kitchen.

Topics include:

• Prepare, cook and finish dishes and menu items using advanced preparation methods
• Maximise yield and quality ensuring waste is minimised whilst working in a time bound environment
• Contribute to reviewing and refreshing menus
• Oversee and supervise section staff to store, prepare, cook and finish all ingredients in line with organisation brand standards, quality and safety

Apprentices will need to be working towards and achieve the following job role requirements before their end point assessment:

• Organise a small team to produce cook and finish a range of food items
• Oversee and supervise team members with receiving, storing, preparing, cooking, and finishing of a range of food items to support the kitchen in providing the culinary offer
• Contribute and help the sous chef and head chef to review and refresh new dishes and menus
• Oversee and monitor the quality and safety of food, whilst ensuring that waste is minimised

Senior Production Chef

This Apprenticeship is aimed at production chefs that are in charge of a small team and wish to develop their management and cheffing skills.
Apprentices will take accountability for the day-to-day running of the kitchen service, producing, monitoring and maintaining a consistent standard of food production, supply and quality.

Topics include:

• How to support and influence the team positively to deliver a high quality product
• Understanding how technology can improve efficiency and productivity within food production organisations
• How to identify, plan for and minimise risks to the food production
• Supervising the production of quality food items with passion and enthusiasm while maintaining organisational/brand standards

Apprentices will need to be working towards and achieve the following job role requirements before their end point assessment:

• Supervise and contribute to the production of centrally developed standardised recipes and menus
• Supervise the production of dishes to meet specific dietary requirements
• Maintain the catering operating budget
• Support cost reduction, improve performance, revenue, profit margins and customers’ experience
• Monitor service to improve efficiency and productivity

Next steps: On completion you can progress to a Level 4 Apprenticeship in Hospitality Management as a kitchen manager or head chef, or progress in to full time employment.

Every employer is different and therefore the entry requirements can vary. As a guide, you ideally need GCSE grade 4 in English and Maths.

If you are 19 or over, functional skills are not required unless requested by the apprentice’s employer.

However, we will work with you and provide additional support to help you achieve their requirements, either prior to your Apprenticeship or during the delivery of your programme.

Hospitality and Catering students will experience the real-life rush of a restaurant, by working in our very own @34 commercial facility, open to the public five days per week. Exeter College’s @34 fine dining, teaching and learning restaurant has achieved a prestigious AA College Rosette Award for its quality service and food.

Our Learning Resource Centres (LRCs) give you access to a huge range of online books and resources to help you with your studies.

You will need to purchase a full set of kitchen knives and kitchen whites (uniform) and two reference books.