Chef de Partie

Level 3 advanced APPRENTICESHIP


Funding: £9,000 via Apprenticeship Levy or £450 via 5% Co-investment Funding for small businesses

Awarding Organisation: Various

Level: 3

Size: Advanced Apprenticeship

Duration: Approx. 12 months


Download Chef de partie Level 3 Apprenticeship fact sheet here


This Advanced (Level 3) Apprenticeship is aimed at people working in the hospitality sector.


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.


Candidates will learn new knowledge, skills and behaviours in core areas of: business, people, customers and leadership.



  • Review/refresh menus
  • Use technology to achieve best results
  • Advanced craft preparation and cooking skills and techniques
  • Develop effective plans to maximise yield and minimise waste
  • Work methodically, handling many tasks at once, directing others and ensuring tasks completed at the right moment and to the required standard


Food Safety

  • Ensure ingredients are stored, prepared, cooked and presented to right quality standards



  • Brief, coach and motivate others, maintaining harmony across team
  • Use effective methods of communication and operate in a fair and empathic manner that achieves the desired result and demonstrates a flexible customer centric culture
  • Actively develop own/team skills and knowledge, through training and experiences



  • Use techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience
  • Contribute to the costing of dishes, monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs
  • Use sustainable working practices and encourage and support others to do the same
  • Comply with legal requirements and inspire confidence by maintaining the safety and security at all times
  • Risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation 




  • Multiple choice test
  • 4-hour observation in working environment
  • Culinary challenge project
  • 90-minute professional discussion
  • Grading (pass, distinction)



CALL US on 0114 281 5761 to apply today or download an application form here.