Chef de partie
Core
Execute, plate, and send out dishes under the direction of the Chef de Cuisine or Sous-Chef in a fine dining environment.
Role type
Line cook (station chef)
Builds
Production of plated dishes for restaurant service
Domain
Hospitality / Fine Dining
Required skills
Food preparation, plating, inventory control, quality inspection, hygiene compliance (HACCP), waste reduction, cooking techniques, food preservation, presentation skills
Preferred skills
Gastronomy experience, knowledge of new dish preparations
Technologies
None
Responsibilities
Prepare and finish dishes during service, plate and garnish food, manage stock and supply orders, ensure product quality and freshness, clean work areas and equipment after service, participate in team meetings, suggest new menu items, maintain hygiene standards, minimize food waste
Seniority
Entry to Mid-level, hands-on IC