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”

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

Related Technology & Tools

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

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