Will “Chef De Partie” be Replaced By Robots? 🤔

Job Description

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

Job Details

• The SOC (Standard Occupational Classification) code is 35-2014.00
• The Mean Annual Wage in the U.S. is $ 25,430.00
• The Mean Hourly Wage is $ 12.00
• Currently, there are 1,217,370 people on this job

☝️ Information based on the reference occupation “Cooks, Restaurant”.

Also Known As…

• Cooks, Restaurant
• Prep Cook (Preparation Cook)
• Pastry Baker
• Line Cook
• Grill Cook
• Fry Cook
• Cook
• Breakfast Cook
• Banquet Cook
• Back Line Cook
• Vegetable Cook
• Station Cook
• Specialty Foods Cook
• Specialty Cook
• Sous Chef
• Saucier
• Sandwich Artist
• Roundsman
• Railroad Cook
• Prep Person
• Lunch Cook
• Larder Cook
• Ice Cream Chef
• Garde Manger
• Foreign Food Specialty Cook
• Food Service Worker
• Executive Chef
• Dinner Cook
• Cook Apprentice
• Chef de Froid
• Chef
• Broiler Chef or Cook
• Banquet Chef
• Assistant Cook

Tasks for “Chef De Partie”

• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Prepare relishes and hors d'oeuvres.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Substitute for or assist other cooks during emergencies or rush periods.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Turn or stir foods to ensure even cooking.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Bake breads, rolls, cakes, and pastries.
• Keep records and accounts.
• Plan and price menu items.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Coordinate and supervise work of kitchen staff.
• Season and cook food according to recipes or personal judgment and experience.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.

Related Technology & Tools

• Meat saws
• Rotisserie ovens
• Convection ovens
• Gas grills
• Point of sale POS computer terminals
• Salamander ovens
• Charbroilers
• Paring knives
• Personal computers
• Food steamers
• Filet knives
• Food slicing machines
• Smoking cabinets
• Chefs' knives
• Blenders
• Fryers
• Wok ranges
• Commercial microwave ovens
• Conveyor ovens
• Utility cutlery
• Cimeter knives
• Pizza ovens
• Meat and cheese slicing machines
• Grinders
• Boning knives
• Pasta cookers
• Rotating rack ovens
• Griddles

• Menu planning software
• Point of sale POS restaurant software
• Microsoft Excel
• Recipe cost control software
• Food safety labeling systems
• Inventory management software