Course overview
This occupation is found across hospitality sectors including restaurants, hotels, care homes, military, and cruise ships. A Chef de Partie prepares and cooks complex dishes while overseeing a specific kitchen section, such aspastry, fish, or butchery. They supervise team members in receiving, storing, cooking, and finishing food, ensuring high standards of hygiene and food safety. They contribute to menu development, manage food quality and waste, and help deliver excellent customer experiences that drive business success. Chefs de Partie organize small teams or work independently, often working unsociable hours, and report to senior chefs.
Course Code:
76810-01
