Chef De Partie (Cook Hotel & Restaurant) (0663CB V1) Competency-Based

Missouri Department of Corrections - Governor's Mansion

Registered 2025

Missouri (OA)

Documents

Individual state requirements may vary. Please contact your local apprenticeship office to ensure this version is suitable to your state’s requirements.

Work Process Schedule

Work Process Content

On the Job Training

Anonymous

Skills

Assess equipment functioning.

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

Clean food preparation areas, facilities, or equipment.

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Perform serving, cleaning and stocking duties in establishments to ensure quality guest services.

Inspect facilities, equipment or supplies to ensure conformance to standards.

Inspect and clean food preparation areas such as the kitchen and dining areas in addition to the cooking equipment and work surfaces or serving areas to ensure safe and sanitary food-handling practices.

Arrange food for serving.

Ensure to prepare food, beverages for appropriate amount of patrons

Serve food or beverages.

Ensure portions are appropriate for the crowd size.
Serve food or drinks to patrons

Cook foods.

Turn or stir foods to ensure even cooking.
Season and cook food according to recipes or personal judgment and experience.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Prepare relishes and hors d'oeuvres.

Check quality of foods or supplies.

Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Maintain food, beverage, or equipment inventories.

Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Arrange Events

Set tables with clean linens, condiments and other supplies
Set up decorations
Set up for meals and events
Tear down after completions of meals and events
Usher, greet Patrons to seats or exits

Measure ingredients.

Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Mix ingredients.

Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Serve as part of the food service staff

Coordinate and work with all kitchen staff

Prepare foods for cooking or serving.

Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Food preparation

Estimate supplies, ingredients, or staff requirements for food preparation activities.

Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.

Order materials, supplies, or equipment.

Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.

Assist Chefs or caterers with food and drink preparation

Substitute for or assist other cooks during emergencies or rush periods or dietary restrictions

Prepare breads or doughs.

Bake breads, rolls, cakes, and pastries.

Cut cooked or raw foods.

Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

Plan menu options

Consult with lead chef to plan menus, taking into consideration factors such as cost, dietary restrictions, patron size and special event needs.
Plan and price menu items for a variety of events and patron sizes

Assess equipment functioning.

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

Clean food preparation areas, facilities, or equipment.

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Perform serving, cleaning and stocking duties in establishments to ensure quality guest services.

Inspect facilities, equipment or supplies to ensure conformance to standards.

Inspect and clean food preparation areas such as the kitchen and dining areas in addition to the cooking equipment and work surfaces or serving areas to ensure safe and sanitary food-handling practices.

Arrange food for serving.

Ensure to prepare food, beverages for appropriate amount of patrons

Serve food or beverages.

Ensure portions are appropriate for the crowd size.
Serve food or drinks to patrons

Cook foods.

Turn or stir foods to ensure even cooking.
Season and cook food according to recipes or personal judgment and experience.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Prepare relishes and hors d'oeuvres.

Check quality of foods or supplies.

Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Maintain food, beverage, or equipment inventories.

Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Arrange Events

Set tables with clean linens, condiments and other supplies
Set up decorations
Set up for meals and events
Tear down after completions of meals and events
Usher, greet Patrons to seats or exits

Measure ingredients.

Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Mix ingredients.

Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Serve as part of the food service staff

Coordinate and work with all kitchen staff

Prepare foods for cooking or serving.

Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Food preparation

Estimate supplies, ingredients, or staff requirements for food preparation activities.

Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.

Order materials, supplies, or equipment.

Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.

Assist Chefs or caterers with food and drink preparation

Substitute for or assist other cooks during emergencies or rush periods or dietary restrictions

Prepare breads or doughs.

Bake breads, rolls, cakes, and pastries.

Cut cooked or raw foods.

Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

Plan menu options

Consult with lead chef to plan menus, taking into consideration factors such as cost, dietary restrictions, patron size and special event needs.
Plan and price menu items for a variety of events and patron sizes

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