Programme Content:
A Chef de Partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers which they must keep organised so that dishes go out on time and the work area remains clean and orderly. However, in smaller kitchens a Chef de Partie may work independently as the only person in their section. Also known as a station or section chef, the Chef de Partie reports to the senior chef and has a very important role in any kitchen. The apprenticeship develops skills in four main areas: culinary, food safety, people and business.
The programme involves developing effective knowledge, behaviours and skills in topics as:
Team working and supervisory leadership
Preparing, cooking and finishing complex dishes including fish & shellfish, poultry, meat, game, hot & cold sauces, bread & dough, pasta, hot & cold desserts, canapés, cakes & pastries and patisserie
Understanding your role in building teams and inter-team relationships
Influencing team members behaviour back and front of house
Using techniques to improve competitiveness, business performance, revenue, profit margin and customer experience
Demonstrating advanced skills and techniques in producing dishes and recipe specifications
Producing dishes and products that show skills, imagination and flair supporting the business brand
Developing recipes and menus
Identifying how industry and food trends, seasonality, customer preferences to influence dishes and menus
Understanding the principles of food preparation and cooking traditional and modern cuisines – taste, allergens, diet and nutrition
Contributing to the costing of dishes and monitor use of ingredients and resources including waste and portion size
Complying with legal requirements and inspire confidence by maintaining safety and security at all times
Risk assessing situations, identifying and isolating matter of concerns to minimise risk and comply with legislation
Briefing, coaching and motivating others to produce high quality dishes and menu items delivered on time and to standard
Maintaining harmony across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to a positive outcome
Costing menus, managing suppliers and making sourcing decisionsAssessment is through various methods including practical observations in the workplace, a culinary challenge, a multiple choice test and a professional discussion. This independent end assessment will take place at the end of the learning programme.