chef de partie

Education:

Secondary (high) school graduation certificate. or equivalent experience.

Work setting:

Catering firm.

Ranks of chefs:

Chef de partie.

Tasks:

• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Prepare and cook complete meals and specialty foods for events such as banquets.
• Supervise cooks and other kitchen staff.
• Prepare and cook food on a regular basis, or for special guests or functions.
• Prepare and cook meals or specialty foods.
• Requisition food and kitchen supplies.
• Prepare dishes for customers with food allergies or intolerances.
• Prepare and cook complete meals or individual dishes and foods.

Food specialties:

• Eggs and dairy.
• Fish and seafood.
• Meat, poultry and game.
• Stocks, soups and sauces.
• Vegetables, fruits, nuts and mushrooms.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Standing for extended periods.

Personal suitability:

Leadership.

Employment terms options:

Shift.

Experience:

3 years to less than 5 years.