Running a specific section of a professional kitchen. For example, sauces, pastries or fish. 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.
The minimum duration for this apprenticeship is 12 months.
The programme of learning covers four topics, each split into three competency areas of knowledge, skills and behaviours relating to each of the following specialist management functions:
- Food Safety
Once the programme of learning is complete, the learner, employer and training provider will agree the necessary Knowledge, Skills and Behaviours/Attitudes have been met. The learner will then be put forward for the independent End Point Assessment (EPA). The EPA will be carried out by an approved independent organisation, nominated by the employer or training provider.
The Chef De Partie Apprenticeship Level 3 End Point Assessment will include the following types of assessment:
- On demand test
- Practical observation
- Professional discussion
- Culinary Challenge