Chef De Partie

-Preparing, cooking and presenting food at a designated station in a kitchen. -Assisting an Executive Chef and Sous Chef in preparing menus and developing recipes and dishes. -Maintaining portion, quality and cost control. -Keeping your area of the kitchen safe and sanitary. -Stocktaking and ordering supplies for your station. -Improving your food preparation methods based on feedback. -Assisting in other areas of the kitchen when required.