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What are the responsibilities of a 'chef de partie'?
April 10, 2009 8:17PM
Also known as a "station chef" or "line cook", the Chef de Partie is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens, however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed. The Chef de Partie is in charge of any of the following kitchen positions: * Sauce chef or saucier: The person responsible for sautéed items and many different sauces. Traditionally, it is the third person in command. This is usually the highest position of all the stations. * Boulanger: The bread cook * Confiseur: The candy cook * Fish cook or poissonier: The fish cook--all fish and shellfish items and their sauces * Friturier: The deep fry cook * Grillardin: The grill cook * Pantry chef or Garde Manager: Is responsible for cold foods, including salads and dressings, pâtés, cold hors d'oeuvres, and buffet items. * Pastry chef or patissier: Prepares pastries and desserts. * Potager: The soup and often stock cook * Roast cook or rotisseur: Prepares roasted and braised meats and their gravies, and broils meats and other items to order. A large kitchen may have a separate broiler cook or grillardin (gree-ar-dan) to handle the broiled items. The broiler cook may also prepare deep-fried meats and fish. * The Butcher Commis: The common cook under one of the Chef de Partie. This level of cook comprises the bulk of the kitchen staff * Tournant (or chef de tournant): The Relief cook. This term describes the cook in the kitchen who provides help to all the different cooks rather than having a specific job. * Vegetable cook or entremetier: Prepares vegetables, soups, starches, and eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook, and the soup cook.
Other duties and responsiblies of the Chef de Partie may include: * Take charge in the absence of the Sous Chef * Order food items when required * Training new staff Main reference: http://www.whatscookingamerica.net