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