Chef de partie

OVERVIEW

LANGUAGES

English

EDUCATION

• Other trades certificate or diploma

EXPERIENCE

• 2 years to less than 3 years

ON SITE

• Work must be completed at the physical location. There is no option to work remotely.

WORK SETTING

• Restaurant

RANKS OF CHEFS

• Chef de partie

RESPONSIBILITIES

TASKS

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Prepare and cook meals or specialty foods
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food

CREDENTIALS

CERTIFICATES, LICENCES, MEMBERSHIPS, AND COURSES

• Food Safety Certificate

EXPERIENCE AND SPECIALIZATION

CUISINE SPECIALTIES

• International

ADDITIONAL INFORMATION

TRANSPORTATION/TRAVEL INFORMATION

• Public transportation is available

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling