Apprenticeships are a popular choice for people looking for on-the-job training and the opportunity to gain recognised experience whilst earning a wage. Your training will take place at College in conjunction with your employer and they will be heavily involved in your progress and development. There are two pathways for the Chef Apprenticeship Level 3.

Pathwy 1:

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 the 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 on 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.

Pathway 2:

Senior production chefs may lead a brigade team or may support the head chef in larger establishments. They report activities to the Head chef or appropriate line manager. They supervise production chef teams in a variety of kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. Job roles include Head chef, Second Chef, Kitchen Manager / Supervisor, Cook. Senior production chefs have accountability for the day-to-day running of the kitchen service, producing, monitoring and maintaining consistent food standards, legislative requirements and quality across all areas and during all stages of production and supply.