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The Chef De Partie is the Head chef of one section in a kitchen - and in general you will move around each section of the kitchen - taking the instructions from the Sous Chef / Head Chef.

The chef de partie would be responsible for the section they are on and it is a very hands on role;
  • You will generally be part of a team
  • Responsiblity for preparing, cooking and presenting a range of dishes
  • You could be assisted by commis and/or trainee chefs depending on how the kitchen is structured
  • You will assist the Sous chef or the Head chef to develop new menus and dishes
  • You must at all times adhere to hygiene and health and safety regulations and if there are commis / trainees under you - you must ensure their compliance also
  • You will be partly responsible for monitoring portion and wastage control

For example different sections in the kitchens are:

  • Chef de partie - Sauces [Saucier – meat, game and poultry dishes]
  • Chef de Partie - Meats [ Rotisseur – roasted, fried and grilled meat]
  • Chef de Partie - Larder / Startes [Gardemanger – raw meat, cold dishes and starters]
  • Chef de Parte - Vegetables [Entremettier – vegetables, pasta and eggs]
  • Chef de Partie - Fish Section [Poissonnier – fish]
  • Chef de Partie - Starters [Potager – soups and stocks]
  • Chef de Partie - Pastry [Pattissier – breads, pastries and desserts]

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