As a Chef, you hold a senior position in the kitchen. In a large, traditionally organised kitchen, the Chef de Partie runs one section (e.g. sauces, vegetables, pastries, grill) with the assistance of one or more Commis (trainee) Chefs, and your job title may reflect this - Pastry Chef for example. In other businesses, the kitchen may have only two or three sections, or operate as just one team.

In this situation, you will have a hands-on role, with responsibility for preparing, cooking and presenting a range of dishes, assisted by commis and/or trainee chefs. You may help to develop new dishes, and menus. In a restaurant that offers a buffet service or a carvery, you will take your turn 'out front', serving customers, carving large joints of meat and poultry, and replenishing dishes which are running low.. Maintaining profit margins is crucial to business success, and certain related tasks might be delegated to you, such as placing orders with suppliers, checking deliveries, developing dishes for a new menu, stock-takes, and costing new recipes. Careful attention must also be paid to hygiene, health and safety, and to portion and wastage control.

In some operations (for example, in pubs) you may largely work on your own. If you have the assistance of a team, the skills each member brings is largely dependant on the extent and style of the pub's food operation, as does your involvement in planning menus, negotiating prices and delivery arrangements with suppliers, ordering and storing food, organising staff rotas, and recruiting and training new staff. There may be a food counter in one of the bars, for displaying salads, cold meat, fish dishes and desserts. You will certainly have a hands-on role in preparing and cooking the day's specials, as well as regular 'home-made' menu items. Other dishes may be purchased chilled, frozen or vacuum packed, and will be reheated and served on demand, and the behind counter area may have a microwave, grill and deep fryer for this purpose.

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