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Chef De Partie responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

Alternative Names

Tasks

Keeping your area of the kitchen safe and sanitary

Following directions provided by the head chef

Collaborating with the rest of the culinary team to ensure high-quality food and service

Preparing specific food items and meal components at your station

I
Accomodation And Food Service Activities
C
Manufacturing
M
Professional, Scientific And Technical Activities

HT-013-5:2012
Pastry & Bakery Management

1013
Hotel, Restaurants and Catering

Skills

Asas

Speaking

Proficiency in communicating effectively as well as convey information verbally and in a way that can understand.

Monitoring

Proficiency in monitoring/assessing performance of yourself, other individuals, or organisations to make improvements or take corrective action.

Coordination

proficiency in adjusting actions in relation to other's actions.

Social Perceptivenesss

<p>ability to tune into the feelings of the people around them.</p>

Khusus

Cooking

ability to follow recipes, appropriately measure ingredients and cook the correct portions

Administration Management

proficiency in the process of creating information systems and supervising its flow from and to others within an organization.

Order Management

proficiency in administrating of business processes related to orders for goods or services.

Restaurant Management

proficiency in managing a restaurant.

Food Preparation

proficiency in preparing food for eating, generally requires selection, measurement and combination of ingrediets in an ordered procedure to achieve desired results.

Courses

Kursus Layak Dituntut

Kursus e-Latih Online

Kursus TVET Madani