Roles of Chef de Partie

• SAUCE CHEF


  Creation of sauces and flash-cooking food
• BUTCHER


  Preparation of raw meat and poultry
• 3.   FISH CHEF


  Preparation of fish and seafoodm can merge with butcher in smaller kitchen
• 4.   ROAST CHEF


  Roasting of meats and marination of said meats
• 5.   FRY CHEF


  Specializes in frying items. Can merge with roast and grill chef in smaller kitchens
• 6.   GRILL CHEF


  In charge of any items that is to be grilled
• 7.   GARDE MANGER

  Preparation of cold dishes, salads.
• 8.   PASTRY CHEF


  Preparation of any item to be baked, desserts, and all pastry items
• 9.Relief Cook

  No specialization, fills in gaps during service
• 10.   VEGETABLE CHEF


  Preparation of soups, eggs, vegetable-related items.