As a chef de partie you get to oversee asection of the kitchen, be it pastry, butchery, fish, sauces,vegetables and so on.
This is why the job issometimes called a station chef or line cook.
Inlarge kitchens, you usually get help from a demi-chef de partie,commis or trainee chef.
Chances are thatyou’ll be cooking fine dining or French dishes, butmodern kitchens offering informal or contemporary menus generallyhave two or three sections, too.
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