Select a Career below

Executive Chef

Maintain the quality of the meals coming out of your kitchen and ensure all staff are working for a successful kitchen.

The executive chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardise production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The executive chef may cook selected items or for select occasions. They may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The executive chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.

Sous Chef

Be the executive chef's right hand and ensure the precision of every meal.

Second-in-command and direct assistant of the Chef de Cuisine. Responsible for scheduling the kitchen staff, or substituting when the head chef is off-duty. Also, he or she will fill in for or assist the Chef de Partie (line cook) when needed. This person is accountable for the kitchen's inventory, cleanliness, organization, and the continuing training of its entire staff.

Chef de Partie

Play an invaluable role in the preparation of a fantastic meal.

Chef de Partie, also known as a 'station chef' or 'line cook', is in charge of a particular area of production. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.

Cook

Be the one who actually prepares the meals exactly to diner's desires.

Cooking is a career that can take you all over the world. If you're culinary knowledge is up to scratch you can work in any eating establishment in the world preparing a variety of meals and being a vital part of the function of a kitchen.

Catering Manager

Your vital kitchen experience will ensure that no guest at any event goes hungry.

Manage the catering and serving of food at events large and small. All parties need catering and all manner of venues require responsible, skilled and experienced individuals to make sure the food at their event is perfect for the event.

Maintain the quality of the meals coming out of your kitchen and ensure all staff are working for a successful kitchen.

The executive chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardise production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The executive chef may cook selected items or for select occasions. They may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The executive chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.

Be the executive chef's right hand and ensure the precision of every meal.

Second-in-command and direct assistant of the Chef de Cuisine. Responsible for scheduling the kitchen staff, or substituting when the head chef is off-duty. Also, he or she will fill in for or assist the Chef de Partie (line cook) when needed. This person is accountable for the kitchen's inventory, cleanliness, organization, and the continuing training of its entire staff.

Play an invaluable role in the preparation of a fantastic meal.

Chef de Partie, also known as a 'station chef' or 'line cook', is in charge of a particular area of production. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.

Be the one who actually prepares the meals exactly to diner's desires.

Cooking is a career that can take you all over the world. If you're culinary knowledge is up to scratch you can work in any eating establishment in the world preparing a variety of meals and being a vital part of the function of a kitchen.

Your vital kitchen experience will ensure that no guest at any event goes hungry.

Manage the catering and serving of food at events large and small. All parties need catering and all manner of venues require responsible, skilled and experienced individuals to make sure the food at their event is perfect for the event.
Eddie Leung

Industry Placements

Your ticket to a career in Commercial Cookery is experience. Industry Placements are built into the course requirements so that you graduate with more than just a great education, you’ll also be an experienced professional. You’ll also learn and work in the William Blue Dining kitchen.

View networks, internships, and placements