This Apprenticeship programme has been designed for individuals who are running a specific section of a professional kitchen, for example, sauces, pastries or fish. Within this Apprenticeship Standard, learners will develop and deliver complex dishes.

Role Profile

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.


End Point Assessment

It is essential to gain the minimum marks in all four assessment modes. Successful Apprentices will gain a pass or distinction.

2 hour on-demand multiple-choice test

4 hour workplace observation

3 course menu assessment

90 minute structured meeting

Share This :

Perfect for trainee chefs

12 month practical learning period
End Point Assessment