What will you do?
You receive and check food deliveries, verify the condition of perishable products, follow up the stock and carry out the necessary preparations. You prepare cold and warm dishes according to culinary techniques or a technical sheet, prepare meat and fish, plate the dishes for service and guard the quality of everything that leaves your station. Whether you work as a saucier, a demi-chef de partie or a pastry cook, you also help develop new recipes and always work cost-consciously and according to food safety and hygiene rules.
- Check deliveries and the condition of perishable products
- Follow up the stock of your station
- Carry out the mise-en-place and prepare meat and fish
- Prepare cold and warm dishes according to culinary techniques or a technical sheet
- Plate the dishes for service and guard the quality
- Help develop new recipes
- Work food-safe, hygienically and cost-consciously
Skills to develop
- Solid culinary techniques for cold and warm preparations
- Knowledge of hygiene and food safety rules such as HACCP
- A hotel school or kitchen training is a strong asset
- Stress-resistant and organised during busy services
- Team player who communicates smoothly with the rest of the brigade
Your foundation for this occupation
Master your section’s preparations and timing. Oversee portions, stock and coordination with other stations.
From preparation to your first day
Develop the practical skills
Practise production planning and handling several orders without losing quality.
Check your work
Check mise en place, tasting and dispatch; give assistants clear instructions.
How can you grow?
Progress towards sous chef with responsibility across the service.
Frequently asked questions
How does this differ from being a skilled cook?
You organise a whole station and guide others. The section must deliver reliably even when you do not perform every action yourself.