Chef/catering vs chef de partie

Differences between chef/catering and chef de partie duties and responsibilities

Chef/catering example responsibilities.

• Control food and payroll costs to achieve maximum profitability.
• Train kitchen staff on HACCP guidelines, customer service, portion control and daily standards.
• Work with a talent team of catering chefs prepping and cooking cater menu items for weddings, parties and corporate events.
• Supervise setup, breakdown and maintenance of buffets for off-site catering company.
• Pack meals and oversee delivery and set up of buffets and utensils when necessary.
• Train new employee's in proper safety/sanitation guidelines with a HACCP style format that the group implements.
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Chef de partie example responsibilities.

• Manage all sections of the kitchen such as sauce, Thai, cuisine, Arabic, and grill.
• Manage cold kitchen production for a luxury hotel with a Michelin star restaurant
• Look after the kitchen cleaning (HACCP).
• Handle ordering and receiving using HACCP.
• Design menu items that pair with the currents wine offerings of the winery.
• Develop and expand knowledge of French cuisine in a kitchen environment requiring the highest levels of consistency and precision.
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