A Chef de Partie runs a specific section in a kitchen, and report to the Sous Chef. The role is made up of many varying responsibilities including: Preparing, cooking and presenting high quality dishes within the speciality section
control: Ensuring all plates of food are delivered to the head chef's standards. Stress management: Working in a high-pressured environment. Creativity: Developing new ideas for recipes and dishes for the section, and pitching them to the head chef.
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