A real shift
Prep the section, cover the chef de partie on days off, and cook through service with growing responsibility.
Skills that matter
- Section management
- Consistent cooking
- Time management
- Ordering for a section
- Supervising a commis
Qualifications
- Level 2 or 3 Professional Cookery
- Level 3 Chef de Partie apprenticeship
- Level 2 Food Safety
Where it leads
- Demi chef de partie
- Chef de partie
- Junior sous chef
What we'd ask on the show
- The half-step promotion
- Owning a station for the first time
- Learning to taste like the head chef