Chef de Partie Apprentice

As a Chef de Partie within the Banqueting kitchen, your daily tasks will include:

• Preparing menu items for conferences and events based on hotel occupancy
• Preparing food in advance for the coming week
• Cooking and delivering beautifully crafted food using local ingredients
• Understanding and managing allergens and dietary safety in the kitchen
• Conducting temperature logging for hot items and refrigerators to ensure full compliance
• Running a section of the kitchen throughout a busy service and supporting teammates
• Clearing and cleaning your section and other kitchen areas to maintain compliance
• Taking ownership of the kitchen in the absence of the kitchen management team

Training

Training will be delivered in partnership with HIT Training, combining hands-on workplace learning with structured support. We invest in our people through coaching, mentoring, and in-house training supported by our online learning hub, The Belfry Campus. Apprenticeships offer nationally recognised qualifications, while our LEAD development programme supports career progression.

After the apprenticeship

Our LEAD development programme supports career progression, and we proudly promote from within wherever possible with clear development pathways. Completing this Level 4 programme prepares you to step into senior kitchen positions such as Sous Chef or Head Chef across our various dining venues and banqueting operations.

Things to consider

Due to shift patterns across our 7-day venue operations, you must be comfortable working flexible hours, including evenings, weekends, and bank holidays. You will also need reliable transport to reach the resort for early or late shifts.