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The following Covid-19 temporary discretion has been agreed until further notice. 

 

The practical observation may be replaced by evidence from Training Provider, assessed through a Q&A with an external assessor.  In addition the Culinary Challenge may be replaced by evidence from apprentice, training provider, witness statement and Q&A.

 

The current discretion continues. The use of a witness testimony covering an observation was felt to be efficient, keeping the burden on the employers manageable. Allowing the external assessor to undertake the question-and-answer session will ensure independence and verify and check the apprentice’s coverage of the KSBs.

 

The competency framework document will support the evidence gathered and will be signed off by the employer, moving away from the time-bound evidence which cannot be achieved due to COVID-19 restrictions in the industry.

Overview of the role

Running a specific section of a professional kitchen, for example, sauces, pastries or fish.

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Chef de partie

Details of standard

Occupation summary

This occupation is found in the Hospitality industry across a range of sectors including hospitality, aviation and care. Chef de parties may work in different types of organisations and employers such as restaurants, hotels, care homes/hospitals, military establishments and cruise ships. The broad purpose of the occupation is to prepare, cook and finish complex dishes while overseeing a section of the kitchen, which could be the pastry, larder, butchery, fish, sauce or vegetable section of the kitchen. A chef de partie will 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. A chef de partie will contribute and help the sous chef and head chef to review and refresh new dishes and menus. Chef de parties are responsible for ensuring their team and themselves maintain high standards of personal, and food hygiene and oversee the receiving and correct storage of deliveries. They oversee and monitor the quality and safety of food, whilst maximising yield and quality ensuring that waste is minimised. By meeting the required operational standards, chef de parties will deliver the customer experience, leading to desired revenue and profit margins thereby increasing business performance and competitiveness within the market. In their daily work, an employee in this occupation interacts with a team (brigade) of chefs, the wider team including front of house staff, suppliers and customers. A chef de partie will organise a small team to produce cook and finish a range of food items. If they work in a smaller establishment, they will take responsibility for producing cooking and finishing a range of complex food items required for each service for a particular section. Chef de parties may work unsociable hours including early mornings, late evenings, weekends and holidays. An employee in this occupation will be responsible for overseeing, monitoring and supervising 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. The chef de partie reports to a senior chef (such as sous chef, head chef, chef patron depending on the hierarchy of the establishment) and has a very important role in any kitchen.

Typical job titles include:

Chef de partie Line chef Section chef


Occupation duties

Duty

KSBs

Duty 1 Prepare dishes and menu items using advanced preparation methods or a variety of basic methods combined in a complex manner in line with organisation brand standards and recipe specifications

K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K23 K24 K25 K26 K27 K33 K34

S2 S3 S4 S5 S6 S7 S10 S13 S14 S15

B1 B2 B3 B4 B5 B6 B8

Duty 2 Cook dishes and menu items using advanced cooking methods or a variety of basic methods combined in a complex manner in line with organisation brand standards and recipe specifications

K1 K2 K3 K14 K15 K16 K17 K18 K19 K20 K21 K23 K24 K25 K26 K27 K33 K34

S2 S3 S4 S5 S6 S7 S10 S12 S13 S14 S15

B1 B2 B3 B4 B5 B6 B8

Duty 3 Finish dishes and menu items using advanced finishing methods or a variety of basic methods combined in a complex manner in line with organisation brand standards and recipe specifications

K1 K2 K3 K22 K23 K24 K25 K26 K27 K33 K34

S2 S3 S4 S5 S6 S7 S10 S12 S13 S14 S15

B1 B2 B3 B4 B5 B6 B8

Duty 4 Maximise yield and quality ensuring waste is minimised whilst working in a time bound environment

K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K21 K22 K23 K24 K25 K26 K27 K32 K33

S2 S3 S4 S5 S6 S7 S12 S13 S14 S15

B1 B2 B3 B5

Duty 5 Contribute to reviewing and refreshing menus and dishes in line with business requirements and influencing factors

K1 K2 K3 K23 K24 K25 K26 K27 K28 K30 K32 K33

S1 S2 S4 S8 S9 S10 S12

B1 B2 B3 B5 B6 B7 B8

Duty 6 Oversee and supervise section staff to store, prepare, cook and finish all ingredients in line with organisation brand standards, quality and safety

K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K21 K22 K23 K25 K26 K27 K28 K29 K30 K31 K33 K34 K35

S4 S5 S7 S8 S9 S10 S11 S12 S13 S14 S15 S16

B1 B2 B3 B4 B6 B7

Duty 7 Operate and oversee the use of technology and specialist kitchen equipment in the production of complex dishes and menu items

K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K21 K22 K23 K26 K28 K29 K30 K31 K33 K34 K35

S2 S3 S4 S5 S7 S8 S10 S12 S13 S14 S15 S16

B1 B2 B3 B4 B5 B6

Duty 8 Coach and motivate team members positively to deliver high quality dishes and menu items

K25 K26 K27 K28 K29 K30 K31 K32 K33 K34

S5 S7 S8 S9 S10 S11 S12 S13 S14 S15

B1 B2 B3 B4 B5 B6 B7 B8

Duty 9 Liaise with internal and external stakeholders to build team and inter-team relations, influencing behaviours of team members both back and front of house

K25 K28 K29 K30 K31 K32 K33 K34 K35

S5 S8 S9 S10 S11 S12 S14 S15 S16

B1 B2 B3 B4 B5 B6 B7 B8

Duty 10 Improve competitiveness, business performance, revenue, profit margins and customer experience

K1 K2 K3 K23 K24 K25 K26 K27 K31 K32 K33

S1 S2 S4 S5 S7 S10 S11 S12 S13 S14

B1 B2 B3 B4 B5 B6 B7 B8

Duty 11 Monitor production in line with legislative regulations including protecting people’s health safety and security

K24 K25 K26 K27 K34 K35

S5 S7 S9 S10 S13 S15 S16

B1 B2 B4 B6

Duty 12 Carry out risk assessments identifying and isolating matters of concern and ensure evaluation and reviewing is completed timely

K2 K24 K26 K27 K28 K34 K35

S2 S4 S5 S7 S15 S16

B1 B3 B6


KSBs

Knowledge

K1: how industry and food trends, customer preferences, seasonality, provenance and global environmental factors influence the development of dishes and menus Back to Duty

K2: how technology supports the development and production of complex dishes and menu items in the kitchen environment Back to Duty

K3: the principles of advanced food preparation and cooking; traditional and modern cuisine; taste; allergens; diet and nutrition to produce complex dishes and menu items that meet business and customer requirements Back to Duty

K4: Advanced preparation methods or a variety of basic methods combined in a complex manner for meat, poultry, game and offal dishes and menu items for example, hanging, skinning, plucking, checking for and removing shot, boning, stuffing, filling, tying, trussing, trimming, rolling, tenderising, chining, larding, barding, portioning, seasoning, marinating, ballantine, galantine, smoking (hot and cold) Back to Duty

K5: Advanced preparation methods or a variety of basic methods combined in a complex manner for fish dishes and menu items (including white fish round and flat, oily fish, exotic fish categories) and shellfish dishes and menu items including gutting, cleaning, descaling, skinning, trimming, filleting, removing bones, shelling, cutting, marinating, coating Back to Duty

K6: Advanced preparation methods, or a variety of basic methods combined in a complex manner, for vegetable dishes and menu items (including roots, bulbs, flower heads, fungi, seeds and pods, tubers, leaves, stems, vegetable fruit categories) dishes and menu items including washing, peeling, chopping, slicing, trimming, grating, turning, combining further ingredients Back to Duty

K7: Advanced preparation methods, or a variety of basic methods combined in a complex manner, for vegetable protein (for example, soya, Quorn, seitan, tofu) dishes and menu items including rehydrating, chopping, slicing, trimming, grating, combining further ingredients Back to Duty

K8: Advanced preparation methods for sauces, or a variety of basic methods combined in a complex manner, (for example, compound butter, beurre manié, cold roux, emulsified, cream thickened, white/brown sauce derivatives, reduced) including weighing, measuring, chopping, roux, skimming, passing, straining, blending, whisking, clarifying, reducing, chilling, addition of a liaison, puréeing Back to Duty

K9: Advanced preparation methods for soups or a variety of basic methods combined in a complex manner (for example, consommé, bisque, chowder, velouté, cold) including weighing, measuring, chopping, roux, skimming, passing, straining, blending, whisking, clarifying, reducing, chilling, addition of a liaison, puréeing Back to Duty

K10: Advanced preparation methods for dough and batter products (including laminated and fermented), or a variety of basic methods combined in a complex manner, including weighing, measuring, sieving, mixing, kneading, proving, knocking back, shaping, laminating, folding Back to Duty

K11: Advanced preparation methods for paste products, or a variety of basic methods combined in a complex manner, (including short, sweet, suet, choux, puff, flaky, sable, hot water, convenience) including weighing, measuring, sifting, rubbing in, kneading, creaming, resting, aerating, conditioning/chilling, piping, laminating, rolling, folding, lining, moulding, trimming Back to Duty

K12: Advanced preparation methods for hot, cold and frozen desserts, or a variety of basic methods combined in a complex manner, (for example, ice-cream / sorbet-based, mousse, soufflés, egg-based set, bavarois, hot sponge-based, fruit-based, paste-based) including, sieving, mixing, creaming, aeration, adding flavours/colours, puréeing, combining, use of moulds, combining Back to Duty

K13: Advanced preparation methods for biscuits, or a variety of basic methods combined in a complex manner, (for example, tuiles, sable, Viennese, Japonaise, Dutch), advanced preparation methods for cakes and sponges (for example, sugar batter, flour batter, melted method, fatless sponge, separated egg method, whole egg foams, aerated egg white method, scones) or a variety of basic methods combined in a complex manner including weighing, measuring, creaming, beating, whisking, folding, rubbing in, greasing, glazing, portioning, piping, shaping, filling, rolling, lining, spreading, smoothing, mixing, stacking, coating, slicing Back to Duty

K14: Advanced cooking methods for meat, poultry, game and offal dishes and menu items, or a variety of basic methods combined in a complex manner, including searing, grilling, griddling, frying (deep, shallow, sauté and stir), braising, stewing, baking, roasting, pot roasting, steaming, boiling, poaching, bain-marie, sous-vide, en papillote, spatchcock, smoking, confit, combination Back to Duty

K15: Advanced cooking methods for fish and shellfish dishes and menu items, or a variety of basic methods combined in a complex manner including frying (deep, sauté and shallow), grilling, poaching, baking, steaming, stewing, boiling, en papillote, sous-vide, confit, smoking, ceviche, combination Back to Duty

K16: Advanced cooking methods for vegetables dishes and menu items, or a variety of basic methods combined in a complex manner and vegetable protein dishes and menu items including blanching, boiling, roasting, baking, grilling, braising, frying (deep, shallow and stir), steaming, stewing, confit, sous-vide, smoking, pickling, ceviche, combination Back to Duty

K17: Cooking methods for advanced sauces and soups, or a variety of basic methods combined in a complex manner, including boiling, simmering, reducing, thickening, flavouring, addition of a liaison Back to Duty

K18: Cooking methods for advanced dough and batter products, or a variety of basic methods combined in a complex manner including baking and frying Back to Duty

K19: Cooking methods for advanced paste products, or a variety of basic methods combined in a complex manner, including baking, combination cooking Back to Duty

K20: Cooking method for advanced biscuits, cakes and sponges or a variety of basic methods combined in a complex manner, (for example, sugar batter, flour batter, melted method, fatless sponge, separated egg method, whole egg foams, aerated egg white method, scones) – baking Back to Duty

K21: Cooking methods for advanced hot, cold and frozen desserts, or a variety of basic methods combined in a complex manner, including, poaching, baking, boiling, steaming, deep frying, bain-marie, microwaving Back to Duty

K22: Advanced finishing methods for all food groups including resting, garnishing, adding sauce, dressing, glazing, gratinating, piping, icing, filling, decorating, dusting, dredging, decorating, moulding, de-moulding, cooling, stacking, portioning, cutting, sprinkling, lattice, quadrillage, scoring and why each method is applied Back to Duty

K23: how traditional, classical and modern skills and techniques, culinary science and contemporary styles affect the advanced preparation, cooking and finishing methods of the complex dishes and menu items Back to Duty

K24: how to maximise yield and quality, and minimise wastage of ingredients and other resources Back to Duty

K25: problem-solving techniques when maintaining standards whilst working in a challenging, time bound environment Back to Duty

K26: the food safety practices and procedures to ensure the safe preparation and cooking of food Back to Duty

K27: what to look for in ingredients and how to handle and store them to maintain quality, in line with food safety legislation Back to Duty

K28: how to brief, coach and motivate others positively to deliver quality dishes and menu items Back to Duty

K29: their role in building teams and inter-team relationships, and how to influence behaviours of team members both back and front of house Back to Duty

K30: how to work with people from a wide range of backgrounds and cultures and recognise how local demographics may impact on the product range of the business Back to Duty

K31: the methods available (for example, instructor-led, virtual, web-based, coaching, discussion, simulation and role-play) and importance of, training and development to maximise the performance of self and team Back to Duty

K32: how the business strategy, customer profile, culture and constraints influence the development of creative, profitable, and competitive menus Back to Duty

K33: the principles of profit and loss, and recognise how to support the overall financial performance of the business through operating efficiently to reduce wastage and deliver profit margins Back to Duty

K34: The relevant legislation regulations and responsibilities pertinent to this occupation Back to Duty

K35: the principles of risk assessment and how to identify, plan for and minimise risks to the service and operation Back to Duty

Skills

S1: Review and refresh menus and dishes in line with business requirements and influencing factors Back to Duty

S2: use technology in line with business procedures and guidelines to achieve the best result Back to Duty

S3: use a range of advanced preparation and cooking skills and techniques to prepare, cook and finish complex dishes and menu items in line with business requirements Back to Duty

S4: use standard operating procedures which reflect the most appropriate methods for maximising yield and minimising waste when producing quality dishes and menu items in line with business requirements Back to Duty

S5: prioritise tasks, directing others as appropriate, and ensuring they are completed timely and to the required standard Back to Duty

S6: prepare, cook and finish food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times and food safety management procedures followed and recorded Back to Duty

S7: ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer Back to Duty

S8: brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard Back to Duty

S9: work collaboratively across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome Back to Duty

S10: use methods of communication that achieves the desired result and demonstrates a flexible customer centric culture Back to Duty

S11: develop own skills and knowledge, and those of the team, through training and experiences Back to Duty

S12: apply techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience Back to Duty

S13: monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs Back to Duty

S14: use sustainable working practices and encourage and support others to do the same Back to Duty

S15: comply with legal requirements and inspire confidence by maintaining the safety and security at all times Back to Duty

S16: 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 Back to Duty

Behaviours

B1: be solution focused to achieve the required outcome Back to Duty

B2: support colleagues, customers and the business Back to Duty

B3: promote efficient ways of working to the team Back to Duty

B4: remain calm under pressure to deliver the required outcomes Back to Duty

B5: be commercially aware in approach to all aspects of work Back to Duty

B6: advocate the importance of working safely and legally in the best interest of all people Back to Duty

B7: commit to and reflect on own and team professional development and learning Back to Duty

B8: Promote a customer centric culture Back to Duty


Qualifications

English & Maths

Apprentices without level 2 English and maths will need to achieve this level prior to taking the End-Point Assessment. For those with an education, health and care plan or a legacy statement, the apprenticeship’s English and maths minimum requirement is Entry Level 3. A British Sign Language (BSL) qualification is an alternative to the English qualification for those whose primary language is BSL.


Additional details

Occupational Level:

3

Duration (months):

18

Review

This apprenticeship standard will be reviewed after three years

Status: Approved for delivery
Level: 3
Reference: ST0227
Version: 1.1
Date updated: 28/09/2021
Approved for delivery: 7 April 2017
Route: Catering and hospitality
Typical duration to gateway: 18 months
Typical EPA period: 4 months
Maximum funding: £9000
Trailblazer contact (for apprenticeship standard content and trailblazer membership queries only): oonagh.taylor@people1st.co.uk
Employers involved in creating the standard: Hilton Worldwide, Mitchells and Butler, The Spirit Pub Company, Compass Group UK&I, PGL, McDonald’s UK, Hospitality SME consortium led by the Lancaster London, Red Carnation Hotels, Frederic Robinson, Barchester Healthcare, Whitbread, SSP, KFC UK, Greene King, Institute of Hospitality, Royal Academy of Culinary Arts, British Institute of Innkeeping, British Beer & Pub Association, People 1st, Brend Hotels
LARS Code: 169
EQA Provider: People 1st International

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Version log

Version Change detail Earliest start date Latest start date Latest end date
1.1 Standard and assessment plan revised. 28/09/2021 Not set Not set
1.0 Approved for delivery. The funding band for this standard has been reviewed and remains at £9000 (Dec-2018). 07/04/2017 27/09/2021 Not set