As a Senior Chef De Partie, I often carry out the following;• Taking orders for the section• Able to run all sections e.g. pastry, hot/cold larder, garnish, fish, meat• Ability to prepare for functions whilst carrying out A la Carte duties• Managing employees in lower ranks e.g. kitchen porters, demi chef de parties, chef de parties etc• Carry out paper work such as stock take and food safety procedures• Lead and run a seamless service

As a Chef De Partie, I did the following;• Took responsibility of taking down down orders • Manage and give assistance to commis chefs• Run a section seamlessly and be consistent • Able to cook all basic foods to a refined , higher standard• Able to do breakfast service independently Whilst working at Brookmans Pub, I also completed my Level 3 Professional Cookery NVQ.

As a Chef De Partie, I carried out the following;• I was responsible for writing down my orders for my sous chef• Able to manage lower rank staff such as kitchen porter and commis chef• Setting up my section service making sure everything is in place • Coming up with specials every weekend • Putting forward ideas for new menus• Being part of an successful new opening

As a Demi Chef De Partie, I carried out the following;• I was responsible for making sure the quality of food served was always consistent;y the same• Checking my fridge every day to make my orders and to make a prep list• Turning on and off equipment and setting my section for cooking• Doing things in an organised manner so I could be ready at busy times in service• Doing functions also in the middle of busy service• Doing 80 covers minimum a day for service• Always keeping clean after every job I do• Able to cook veg , meats , fish and different sauces• Food was presented to a 1- 2 rosette level

I started as an apprentice Commis Chef working part-time whilst studying one day a week at College. After working for 6 months and working diligently, I was promoted to the Demi Chef Partie position, where I carried out duties such as;• Responsible for turning on and off equipment.• Checking stock and seeing what is needed for delivery, also checking the delivery.• Preparation and service of cold starters and hot starters along with preparation and service of cold and hot desserts.• Making fresh bread every day, and working with fresh produce• Maintaining a high standard of food and cleanliness.• Making sure I was organised in a logical way making it easier in busy times to work.• My head chef was from a Michelin star background , so I have been trained professionally In my job• I was able to pass on ideas to the head chef for new dishes for the menu