As a Chef de Partie, you shall be assigned to run a specific station within the kitchen, taking full ownership of your particular area, overseeing everything from food preparation to ensuring the station runs smoothly during service hours. Chores generally include the following:-
- Setting 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
- Check storage for quality control
- Plating food creatively and maximising customer enjoyment
