Chef De Partie prepare cooking and presenting dishes within your specialty, and know all styles of cooking done in that kitchen including such skills as western cooking. Chef De Partie is also helping the Sous Chef and head chef to develop new dishes menus. Moreover, you have to ensure you and your team have high standard of food hygiene and follow the rules of health and safety and monitoring portion and waste control to maintain profit margins.

Chef De Partie is required to complete formal culinary training after high school. Associate's and bachelor's degree programs in culinary arts are available at culinary institutes and technical schools. 2 years or 3 years experience as Chef De Partie in restaurant. Knowledge of training program includes courses in sanitation and safety, food preparation, food purchasing and baking. In addition, Chef De Partie must be good interpersonal skill and self-confidence in problem solving.