Chef De Partie

Work setting

• Restaurant

Ranks of chefs

• Head chef
• Chef de partie

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Demonstrate new cooking techniques and new equipment to cooking staff
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people

Credentials

Certificates, licences, memberships, and courses 

• Safe Food Handling certificate
• Emergency First Aid and Cardiopulmonary Resuscitation (CPR)
• Food Safety Certificate

Experience and specialization

Cuisine specialties

• Vegetarian

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Combination of sitting, standing, walking

Benefits

Other benefits

• Free parking available
• Parking available