A chef de partie is responsible for running a specific section of the kitchen. Typically they’ll manage and organise a small team of workers to ensure dishes go out on time and the work area remains clean and orderly. 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.
HOW DOES IT WORK?
This qualification requires you to demonstrate the skills and knowledge required to work in a professional kitchen.
WHAT WILL I STUDY?
You will be required to demonstrate knowledge, understanding, skills and behaviours in the following areas:
- Culinary e.g. understand the preparation, cooking and finishing methods of different food groups, develop of menus, identify how to maximise yield and quality, and minimise wastage
- Food safety e.g. store, prepare, cook and present food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained
- People e.g. brief, coach and motivate others positively to deliver high quality dishes and menu items
- Business e.g. use techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience, risk assess situations, identifying and isolating matters of concern
WHERE DO I STUDY?
You will work towards the qualification in the workplace.
HOW LONG DOES IT TAKE?
This qualification will take around 12 – 18 months to complete.
WHAT DOES THE COURSE LEAD TO?
On completion of Level 3 Chef de Partie, with support and opportunities in the workplace, can progress onto:
- Supervisory positions
- Head Chef Roles
- Advanced Diplomas in a range of related sectors
HOW WILL I BE ASSESSED?
Suitable evidence can be observations completed by your assessor, testimony provided by your line manager or discussions with your Assessor supported by evidence. You will also need to undertake a knowledge test, skill test and professional discussion as well as culinary challenge project and observation.