Sous chef vs chef de partie

Differences between sous chef and chef de partie duties and responsibilities

Sous chef example responsibilities.

• Manage FOH duties, along with customer relations.
• Train, mentore, manage and discipline lead chefs, associate chefs, prep cooks, pastry assistants and dishwashers.
• Manage a staff of 45 union personnel in preparation of meals for hospital patients and cafeteria patrons for three meals daily.
• Control food and payroll costs to achieve maximum profitability.
• Manage people and oversee production of high-volume establishment for this upscale restaurant specializing in Mexican cuisine.
• Train and manage all culinary personnel, supervise and coordinate all culinary activities, estimate food consumption and manage food cost.
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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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