A real shift
Arrive for prep, check the section's list and orders, brief any commis, then cook the section through service. Close down, write orders and set up for tomorrow.
Skills that matter
- Section leadership
- Advanced technique
- Consistency under pressure
- Stock control
- Training juniors
- Allergen management
Qualifications
- Level 3 Chef de Partie apprenticeship
- Level 3 Diploma in Advanced Professional Cookery
- Level 3 Food Safety (useful)
Where it leads
- Chef de partie
- Junior sous chef
- Sous chef
- Specialist partie roles
What we'd ask on the show
- Section pride
- The brigade system explained for normal people
- Split shifts and the hours debate