Chef de partie Jobs: What’re The Various Roles/ Responsibilities?
There is a wide variety of jobs available in the catering industry – one of them being a chef de partie job. With an annual turnover of around ?4 million in the UK, the catering industry is a popular career option for both young and old. Chef de partie jobs particularly give the individual a selection 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 referred to as a ‘station chef’ or possibly a ‘line cook’ in control of a certain production area in the kitchen. In larger establishments each chef de partie can have many cooks and assistants, however in many kitchens the chef de partie handles their designated tasks independently. Chef de partie jobs are often split up into a hierarchy of their own starting with ‘first cook’ and ‘second cook’ and so forth.
Chef de partie job titles include the following:
Saut?-chef (saucier): This specific chef de partie job puts the individual in control of saut?ed items and their sauces. It is the most stratified positions of all of the different stations.
Fish chef (poissonier): In this station the chef de partie prepares any dishes with fish. He/she can also do the fish butchering as well as fish sauces. This chef de partie job is sometimes combined with the saut? chef position.
Roast chef (rotisseur): In the position as roast chef, the chef de partie will make roasted or braised meats along with their appropriate sauces.
Grill chef (grillardin): This particular chef de partie job could be combined with roast chef, where the individual will prepare all kinds of grilled foods.
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 involve preparing all fried items.
Vegetable chef (entremetier): A vegetable chef makes hot appetisers, soups, vegetables, pastas and starches. In a full system of chef de partie jobs however, there’d be a separate potager who would prepare the soups, whilst the legumier would put together the vegetables.
Roundsman (tournant): This particular chef de partie job can also be referred to as swing cook. A roundsman will take on any particular role on any station whenever is necessary.
Pantry chef (garde manger): Chilled courses such as salads and cold appetisers are prepared by the pantry chef. In this certain chef de partie job the individual might also prepare pat?s along with other charcuterie items.
Butcher (boucher): The individual will butcher meats, poultry and fish in this chef de partie job. They could also be in charge of breading the meats and fish.
Pastry chef (patissier): In this chef de partie job the individual will make baked goods which include pastries, cakes, cookies, macaroons, chocolates, breads and desserts. A pastry chef can also specialise in cakes only in patisseries as well as bakeries where they might make wedding, cupcakes, birthday and also special occasion cakes. In bigger restaurants this specific chef de partie job is sometimes given the opportunity to keep an eye on their own separate workforce in a different kitchen.
Training and qualifications
There is no fast track to getting a chef de partie job. It takes perseverance, talent, and experience – most people start off as a kitchen aide initially.
Catering job apprenticeship: It’s best to apply for an apprenticeship at the age of sixteen as soon as you’ve finished your GCSEs. This is how the vast majority of people that have chef de partie jobs have began – as food preparation workers before they’re able to advance further. Tasks involved will of course require less skill and limited responsibility compared to a chef de partie, but as you advance you will be given more responsibilities as well as higher-skilled duties to carry out.
Culinary Arts School: An additional (and much better) method in which you may secure a chef de partie job is by signing up at a Culinary Arts school. The length of courses at these types of schools vary anywhere from around a few months to as long as 4 years or more, depending on course you take up. This kind of formal training will give you better chances of finding a chef de partie job as opposed to no prior formal training.
Food Hygiene Certificate: In a chef de partie job, it is almost certain that you’ll be in direct contact with food. As a result, this means that you’ll need to get yourself a food hygiene certificate. This shows your employer that you’ve learned all about and understood the basics of food hygiene in the kitchen area.
The author works closely with Total Caterer, a business which offers catering job and recruitment solutions. They have career options for all including Head Chef jobs, Sous Chef jobs, Chef De Partie jobs as well as other related vacancies.
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