Chef De Partie
This role gave me the opportunity to learn and develop my cooking skills and knowledge of food. Some of the skills I have developed through my experience as chef de partie at Sidewood include:•overseeing and managing a section during meal services of up to 250 pax for à la carte dining•coordinating food service for 3-course set menu functions of up to 100 pax, and food platter functions of up to 120 pax•ensuring timely and coordinated cooking of food orders for à la carte entrées, mains, and desserts •knowledge of cooking and plating techniques, knife work, food safety, and mise en place•knowledge of various cuisines and ingredients•assisting senior chefs during meal service•problem solving, attention to detail, and organisation•strategies to work effectively and calmly in high pressure or high stress situations•leadership and management skills, and building a strong rapport with co-workers from diverse backgrounds
