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Overview of the role

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

Reference Number: ST0227

Details of standard

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.

 

Knowledge and Understanding (Know it)

Skills (Show it)

Behaviours (Live it)

Culinary 

Identify how industry and food trends, customer preferences, seasonality, provenance and global environmental factors influence the development of dishes and menus

Support the development of and contribute to reviewing and refreshing menus and dishes in line with business requirements and influencing factors

Is proactive in researching and developing own skills and knowledge of industry and food trends and other influencing factors

 

Determine how technology supports the development and production of dishes and menu items in own kitchen

Use available technology in line with business procedures and guidelines to achieve the best result

Use technology and equipment responsibly following reporting

procedures and use training and supervision to ensure safe use of equipment

 

Understand the principles of food preparation and cooking; traditional and modern cuisine; taste; allergens; diet and nutrition to produce dishes and menu items that meet business and customer requirements

Demonstrate a range of advanced craft preparation and cooking skills and techniques to develop and produce quality dishes and menu items in line with business requirements

Show commitment to developing skills and knowledge; trying and improving new ingredients and dishes; practicing and reflecting on a different preparation and cooking techniques

 

Understand, for each of the food groups below, the preparation, cooking and finishing methods used to produce advanced dishes. Preparation, cooking and finishing methods to include (as appropriate to each food group) construction, traditional, classical and modern skills and techniques, culinary science and contemporary styles, including the effects of preparation, cooking and finishing methods on the end product.

  • meat, poultry and game, including associated products such as terrines, pates and sausages
  • fish and shellfish dishes and products such as quenelles, mousselines and panadas
  • vegetables and vegetarian dishes, including vegetarian protein sources and specific dietary considerations and needs
  • dough and batter products, including fermented dough and batter products
  • paste and patisserie products
  • hot, cold and frozen desserts
  • biscuits, cakes and sponges

Demonstrate advanced skills and techniques in producing the following to dish and / or recipe specifications:

 

  • meat, poultry and game dishes
  • fish and shellfish dishes
  • vegetable and vegetarian dishes
  • dough and batter products
  • hot, cold and frozen desserts
  • biscuits, cakes and sponges
  • Paste and patisserie products

Produce dishes and associated products that show skills, imagination and flair

 

Identify how to maximise yield and quality, and minimise wastage of ingredients and other resources

Develop and use effective plans which reflect the most appropriate methods for maximising yield and minimising waste when producing quality dishes and menu items in line with business requirements

Promote efficient ways of working to team

 

Know how to produce dishes and menu items to standard whilst working in a challenging, time-bound environment

Work methodically handling many tasks at once, directing others as appropriate, and ensuring they are completed at the right moment and to the required standard

Remain calm under pressure to deliver the required outcome

Food Safety 

Know the food safety practices and procedures to ensure the safe preparation and cooking of food

Prepare, cook and present 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

Take responsible decisions that support high standards of food safety practices

 

Know what to look for in ingredients and how to handle and store them to maintain quality, in line with food safety legislation

 

Ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer

 

Use a considered approach to managing ingredients to maintain their quality and safety

People

Know how to brief, coach and motivate others positively to deliver high quality dishes and menu items

 

Brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard

 

Challenge personal methods of working and seek methods for improvement, recognising the impact that personal performance has on achieving efficient and effective results

 

Understand own role in building teams and inter-team relationships, and how to influence behaviours of team members both back and front of house

Maintain harmony across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome Be solution focussed to achieve the required outcome and support positive, open communications that help achieve the best result for colleagues, customers and the business
 

Understand 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

 

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

 

Promote a fair, non-discriminatory and equal working environment, actively listen and empathise with other peoples’ point of view and respond politely

 

Understand the methods available and importance of training and development to maximise the performance of self and team

 

Actively develop own skills and knowledge, and those of the team, through training and experiences

 

Take ownership and responsibility for own learning and development, as well as that of the team, provide, welcome and act on feedback to improve own performance

Business

Identify how the business strategy, customer profile, culture and constraints influence the development of creative, profitable and competitive menus

 

Use techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience

 

Demonstrate a keen business sense, producing dishes and menu items in line with business and customer requirements

 

Understand 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

 

Contribute to the costing of dishes, monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs

Be financially aware in approach to all aspects of work
 

Understand the principles of supply chain management, sustainable procurement and working practices in the kitchen

 

Use sustainable working practices and encourage and support others to do the same

 

Keep waste to a minimum, promote initiatives to improve sustainability in the kitchen

 

Recognise and understand legislative responsibilities and the importance of protecting peoples’ health, safety and security

 

Comply with legal requirements and inspire confidence by maintaining the safety and security at all times

 

Advocate the importance of working safely and legally in the best interest of all people

 

Know the principles of risk assessment and how to identify, plan for and minimise risks to the service and operation

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 Think and act promptly to address problems as they arise and keep customers satisfied and operations flowing smoothly

Entry

Employers will set their own entry requirements in order to start on this apprenticeship.

Duration

Based on the entry requirements the minimum duration for this apprenticeship is 12, but will typically be 18, months to complete.

Progression

Progression from this apprenticeship is expected to be into a senior culinary chef role.

Level

This apprenticeship standard is set at level 3.

Renewal

March 2018, unless there is evidence of significant industry change which employers agree warrants earlier amendment.


Crown copyright © 2017. You may re-use this information (not including logos) free of charge in any format or medium, under the terms of the Open Government Licence. Visit www.nationalarchives.gov.uk/doc/open-government-licence

Status: Approved for delivery
Level: 3
Reference: ST0227
Version: 1.2
Date updated: 07/09/2018
Approved for delivery: 7 April 2017
Route: Catering and hospitality
Typical duration: 12 months
Maximum funding: £9000
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
EQA Provider: People 1st

Version log

Version Date updated Change Previous version
1.2 07/09/2018 Assessment plan amended - updated to include the assessment methods per criteria in Annex A.

Not available

1.1 07/04/2017 Assessment plan first published and funding band added - this standard is now approved for delivery Previous version
1 12/03/2015 Standard first published

Not available