Apprenticeship Standard: Chef de Partie L3

Knowledge

• Identify how industry and food trends, customer preferences, seasonality, provenance and global environmental factors influence the development of dishes and menus.
• Understand the principles of food preparation and cooking.
• Know how to produce dishes and menu items to standard whilst working in a challenging, time-bound environment.
• Know what to look for in ingredients and how to handle and store them to maintain quality, in line with food safety legislation.
• Understand the principles of supply chain management, sustainable procurement and working practices in the kitchen.
• Identify how the business strategy, customer profile, culture and constraints influence the development of creative, profitable and competitive menus.
• Recognise and understand legislative responsibilities and the importance of protecting peoples’ health, safety and security.

Skills

• Support the development of and contribute to reviewing and refreshing menus and dishes in line with business requirements and influencing factors.
• Demonstrate a range of advanced craft preparation cooking skills and techniques, developing and produce quality dishes and menu items in line with business requirements.
• 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.
• Prepare, cook and present food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is always maintained and food safety management procedures are followed and recorded.
• Brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard.
• Contribute to the costing of dishes, monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs.

Behaviours

• Is proactive in researching and developing own skills and knowledge of industry and food trends and other influencing factors.
• Use technology and equipment responsibly following reporting procedures and use training and supervision to ensure safe use of equipment.
• Show commitment to developing skills and knowledge, trying and improving new ingredients and dishes, practicing and reflecting on different preparation and cooking techniques.
• Produce dishes and associated products that show skills, imagination and flair.
• Promote efficient ways of working in a team.
• Remain calm under pressure to deliver the required outcome.
• Take responsible decisions that support high standards of food safety practices.
• Use a considered approach to managing ingredients to maintain their quality and safety.
• Challenge personal methods of working and seek methods for improvement, recognising the impact that personal performance has on achieving efficient and effective results.
• Be solution focused to achieve the required outcome and support positive, open communications that help achieve the best result for colleagues, customers and the business.
• Promote a fair, non-discriminatory and equal working environment, actively listen and empathise with other peoples’ point of view and respond politely.
• Take ownership and responsibility for own learning and development, as well as that of the team and provide, welcome and act on feedback to improve own performance.
• Demonstrate a keen business sense, producing dishes and menu items in line with business and customer requirements.
• Be financially aware in approach to all aspects of work.
• Keep waste to a minimum and promote initiatives to improve sustainability in the kitchen.
• Advocate the importance of working safely and legally in the best interest of all people.
• Think and act promptly to address problems as they arise and keep customers satisfied and operations flowing smoothly.