Assists the head chef with the preparation of different foods, from meats and sauces to vegetables and desserts.
Helps with the presentation and cooking, keeps her station up to federal, state and local health and safety standards, and sees that meals are prepared properly and in a timely manner
In charge of troubleshooting problems that arise during the course of a shift, such as a staff shortage or minor accidents.
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As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef
The management of a section with the assistance of Commis Chefs
The preparation and cooking of food to the restaurant specific standards
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