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The Job Role Of A Chef de Partie. The different sections.
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The Chef De Partie Job Role.
The chef de partie is a key position in a kitchen brigade. It is the next step up the ladder from a commis chef and is a position that the chef should be proud to be in.

The hard work at the commis chef level has been completed successfully with consistent hard work over a few years of training. The chef de partie role is a position where a lot more responsibility is taken by the chef.
The chef will be put in charge of a section in the kitchen and expected to run the section professionally’

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The Chef De Partie role
The chef de partie will be preparing and cooking the foods in the section. They will also be in control of making sure all stocks are in order, make sure all the stock is rotated and what is needed for the menu is in stock and not overstocked.

The chef de partie will also have chefs working under them. Mainly they will be expected to run the section with at least one commis chef.

https://en.wikipedia.org/wiki/Chef_de...

Kitchen Positions Of The Chef De Partie
The main sections a chef will be running in the kitchen include:

The larder section
The larder section is where the cold starters will be prepared, plated and served. There may also be garnish plates to prepare for hot starters if on the menu. Cold starters may include a tomato–mozzarella salad and the hot starter may be a breaded cheese.

The Garnish section
The garnish section is where the garnishes will be prepared. This may also be called the veg section. Foods include potatoes, such as fondant potatoes and mashed potatoes. Other foods include vegetables for a dish such as a selection of baby carrots and spinach.

The Sauce section
The saucer section will be where the chef de partie has a lot of experience and great cooking skills. The sauces and meats will be prepared. This may include fish preparation and cooking, although many kitchens have a section for fish as well.

The meats will need to prepare the stock making and all the sauces finished. Once the prep is complete the chef will be cooking the food during service.

Pastry
The pastry section will have pastry chef de parties. The pastry is a complex section in the kitchen and many chefs choose to stick to the pastry section throughout their careers. A head pastry chef is a highly respected member of the brigade, with much the same responsibilities as the head chef.

Key Responsibilities Of The Chef De Partie Role
The key responsibilities are, ordering stock, health and safety, stock rotation, stock control, preparing foods, cooking foods, and communicating with the rest of the team including the front of the house. They will be running the section with a small team of chefs, usually at least one commis. They will always look and work professionally.

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