Station Chef, Line Cook
Executive Chef, Sous Chef and Pastry Chef
My role as Chef de Partie means that I am responsible for the smooth running of a section of the kitchen which is called a "station". Each station is used to prepare different food items, for example vegetables.
- Responsible for the day to day running of my station
- Prepare, cook and present dishes within my speciality
- Make sure that the food prepared, cooked and served is of the desired quality
- Make sure that standards of cleanliness and hygiene are kept at all times
- Make sure that health and safety practices are followed at my station
- In large kitchens, I am also in charge of training demi chef de parties and commis cooks
- Communication skills
- Teamworking skills
- Problem-solving skills
- An eye for detail
- The ability to deal well with pressure
- The ability to multi-task (doing more than one thing at the same time!)
- The ability to handle constructive criticism
- A practical approach and an ability to plan
- Good awareness of health, hygiene and fire safety procedures
- A high level of personal cleanliness
- A good dose of creativity and imagination
- Leadership skills
- Supervisory skills
Training to become a Chef is mostly on-the-job. In the past, many Chefs started their career without any formal catering qualifications, and learnt the skills needed straight from working in the kitchen. However, nowadays, there are different options you can take, such as taking a course which combines studying and on-the-job training (which will give you hands on experience) or else studying while already working (for example by attending part-time courses). Courses include:
- Food Handling Course B & Food Certificate Warrant (Required)
- ITS Certificate in Food Preparation and Production
- ITS Diploma in Culinary Arts
- ITS Higher National Diploma in Culinary Arts