Chef de partie jobs: what’re the several tasks/ responsibilities?

 

 

There are a wide range of jobs available in the catering industry - one of them being a chef de partie job. With an annual turnover close to £4 million in the UK, the catering industry is a popular career option for both young and old. Chef de partie jobs in particular offer the individual a variety of food areas in which he/she would like to specialize.

 

 

 

What exactly is a chef de partie?

 

 

 

A chef de partie can also be known as a ‘station chef’ or perhaps a ‘line cook’ in charge of a particular production area in the kitchen. In larger establishments each chef de partie might have several cooks and assistants, however in the majority of kitchens the chef de partie manages their designated tasks independently. Chef de partie jobs are often divided into a hierarchy of their own starting with ‘first cook’ and ‘second cook’ and so forth.

 

 

 

Chef de partie job titles include the following:

 

 

 

Sauté-chef (saucier): This specific chef de partie job puts the individual in charge of sautéed items as well as their sauces. It is the most stratified positions of all of the different stations.

 

 

 

Fish chef (poissonier): In this station the chef de partie preps any dishes with fish. He/she may also do the fish butchering in addition to fish sauces. This chef de partie job is sometimes combined with the sauté chef position.

 

 

 

Roast chef (rotisseur): In the position as roast chef, the chef de partie will prepare roasted or braised meats with their appropriate sauces.

 

 

 

Grill chef (grillardin): This specific chef de partie job may be combined with roast chef, where the individual will prepare all types of grilled food.

 

 

 

Fry chef (friturier): Like a grill chef, this position might also be combined with the role as roast chef. In this chef de partie job, tasks include preparing all fried items.

 

 

 

Vegetable chef (entremetier): A vegetable chef prepares hot appetisers, soups, vegetables, pastas and also starches. In a full system of chef de partie jobs however, there'd be a separate potager who would make the soups, whilst the legumier would prepare the vegetables.

 

Roundsman (tournant): This chef de partie job can also be known as swing cook. A roundsman will take on any specific role on any station as and when is necessary.

 

 

 

Pantry chef (garde manger): Chilled courses including salads and cold appetisers are prepared by the pantry chef. In this specific chef de partie job the individual may also prepare patés as well as other charcuterie items.

 

 

 

Butcher (boucher): The individual will butcher meats, poultry and fish in this chef de partie job. They can also be responsible for breading the meats and fish.

 

 

 

Pastry chef (patissier): In this chef de partie job the individual will make baked goods like pastries, cakes, biscuits, macaroons, chocolates, bread and desserts. A pastry chef can also specialise in cakes only in patisseries or maybe bakeries where they can make wedding, cupcakes, birthday and special occasion cakes. In bigger restaurants this particular chef de partie job is frequently given the opportunity to monitor their own individual team in a different kitchen area.

 

 

 

Training and qualifications

 

 

 

There's no fast track to getting a chef de partie job. It takes perseverance, ability, as well as experience - most individuals begin as a kitchen aide at first.

 

 

 

Catering job apprenticeship: It’s advisable to submit an application for an apprenticeship at the age of 16 as soon as you’ve done your GCSEs. This is how the majority of individuals with chef de partie jobs have began - as food preparation workers before they can advance further. Duties involved will of course demand less skill and limited responsibility when compared to a chef de partie, but as you progress you will be offered more responsibilities and higher-skilled duties to undertake. 

 

 

 

Culinary Arts School: Another (and better) method in which you may secure a chef de partie job is by enrolling at a Culinary Arts school. The length of courses at these schools vary anywhere from around many months to as long as four years or more, depending on course you take up. This type of formal training gives you increased chances of getting a chef de partie job rather than no prior formal training.

 

 

 

Food Hygiene Certificate: In a chef de partie job, it can be just about certain that you’ll be in direct contact with foodstuff. Therefore, this means that you’ll need to get a food hygiene certificate. This shows your employer you have learned all about and also grasped the basic principles of food hygiene in the kitchen area.