Chef de Partie (Large Chinese Restaurant)

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Areas Of Interest:   Chefs, Cooks & Catering
Certificate Level:  Certificate IV
Certificate Name:  Certificate IV in Asian Cookery
Certificate Description:  Chefs de Partie are also known as Line Cooks or Station Chefs and are in charge of particular areas of kitchen production in large Chinese restaurants. In this role you would undertake a supervisory or team leading role.
Code:  SIT40816
Work Type:  Persuading & Service Practical & Manual

Skills & Knowledge you will learn

Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Prepare dishes using basic methods of Asian cookery
Prepare Asian appetisers and snacks
Prepare Asian stocks and soups
Prepare Asian sauces, dips and accompaniments
Prepare Asian salads
Prepare Asian rice and noodles
Prepare Asian cooked dishes
Use food preparation equipment
Prepare food to meet special dietary requirements
Work effectively as a cook
Plan and cost basic menus
Coordinate cooking operations
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Maintain the quality of perishable items
Monitor work operations
Implement and monitor work health and safety practices
Prepare dim sum
Prepare Chinese roast meat and poultry
Prepare specialised food items
Enhance customer service experience
Provide work skill instruction
Roster staff
Purchase goods