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”

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

Related Technology & Tools

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

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