A chef de partie is usually responsible for preparing one type of food within a kitchen and usually works under the direction of managing chefs to prepare, season, and cook menu items. They may also garnish the food, so it's important to ensure that dishes are presented in an attractive manner. Inventory and ordering duties may occasionally be necessary, and they may also work with various vendors to obtain quality products at good prices.
These chefs must check both raw products and cooked dishes to ensure their quality, and safety in the kitchen is always a top priority. They may be tasked with inspecting supplies, equipment, and the kitchen in general to ensure that safety standards and sanitation practices are observed and met and that foods are cooked and stored at optimal temperatures to avoid foodborne illnesses.
A chef de partie must be able to stand for long periods of time and perform repetitive motions, and they may perform cooking duties separately or employ assistants to carry out the work. Strong communication skills are important in this position to work well with other chefs, servers, and assistants, and some employers require the chef de partie to have attended culinary school while most require prior experience.
Chef de Partie Tasks
Follow recipes and product directions for preparing food.
Operate a variety of kitchen equipment.
Stock, date, rotate and check temperature of product.
Clean and sanitize work stations and equipment.
Taste products and keep records in order to accurately plan food production.