CHEF DE PARTIE

etting up the kitchen prior to a restaurant's opening

Preparing a particular kitchen station by bringing all food containers to that point in the line

Cooking a specific portion of each plated meal

Assisting with marinating, cutting and precooking foods

Cleaning the kitchen before the restaurant closes

Cleaning and sanitising their area with warm water and soap

Wrapping unused items and storing them in proper areas at the end of a shift

Plating food creatively and maximising customer enjoyment