A real shift
Check prep across sections, step onto any section that falls behind, run the pass on some services, and help with ordering and rotas.
Skills that matter
- Kitchen supervision
- Running the pass
- Ordering
- Training
- Hygiene systems
Qualifications
- Level 3 Chef de Partie apprenticeship
- Level 3 Food Safety
- Level 3 Advanced Professional Cookery
Where it leads
- Junior sous chef
- Sous chef
- Head chef in a smaller kitchen
What we'd ask on the show
- From cooking to leading
- The first night on the pass
- Learning to manage people older than you