The Role of a Chef de Partie
The chef de partie works under the head chef and sous chef and carries out a specific role in the kitchen, such as preparing vegetables, frying food, operating the grill or baking desserts.
Responsibilities:
- Assist the head chef and sous chef in creating menu items, recipes and developing dishes
- Assist with the management of health and safety
- Assist with the management of food hygiene practices
- Oversee the maintenance of kitchen
- Train and manage the commis chefs
- Prepare, cook and present high quality dishes within the speciality section
- Prepare meat and fish
- Monitor portion and waste control
Skills, Experience and Personality Needed:
- Level-headed and calm under pressure
- Excellent team player
- Strong attention to hygiene and food safety
Benefits and Considerations:
- This role directly affects the quality and safety of the food and therefore the reputation of the restaurant
- This is a great role to learn and become a master of the basics in the kitchen. It’s the springboard for top chefs
- Evening and weekend working is the norm
- Can be stressful at times