A chef de partie is responsible for running a specific section of the kitchen, for example, sauces, pastries or fish. This is why the job is sometimes called a station chef or line cook. This type of chef usually manages a small team of workers, which they must keep organised so that dishes go out on time and the work area remains clean and orderly. However, in smaller kitchens a chef de partie may work independently as the only person in their section. Also known as a station or section chef, the chef de partie reports to the senior chef and has a very important role in any kitchen.
Food production chefs work as part of a team in time-bound and often challenging kitchen environments.
The senior production chef apprenticeship is designed for those working in production environments where brands, recipes and methods may be centralised and the working environment is quick, high volumes and requires a high standard of consistency in delivery.
A commis chef is the most common starting position in many kitchens and in principal the most junior culinary role. A commis chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef. The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen. Therefore having the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired. The learning journey of any chef will vary considerably from one individual to the next; however it is necessary to understand and have experience in the basics that this role provides in order to progress to any future senior chef role.