Being a junior member of the kitchen brigade is crucial to its success. Chef de Partie run different sections of a kitchen. For example, the pastry chef prepares all desserts and pastries, and the sauce chef prepares sauces, hot starters and runs the flow of food to the head chef prior to it being delivered by waiters.
You are in charge of the vegetable corner deals with all vegetable and salad accompaniments, the preparation of soups and some cold starters. Most kitchens will have a number of chef de partie, and there is a hierarchy within this group, with a senior chef de partie, also known as the sauce chef, able to lead and direct them. You are often promoted from commis chef level within the brigade and receive training in every station.
What does the Chef de Partie role profile look like?
Preparing, cooking and presenting dishes within your speciality.
Managing and training any demi-chef de partie or commis working with you.
Helping the sous chef and head chef to develop new dishes and menus.
Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.
Monitoring portion and waste control to maintain profit margins.
The standard working pattern covers a basic 40 hour week however overtime is often worked and shifts and split shifts are common. This role may also be seasonal depending on the employer's busiest times. You can earn between £18,000 and £25,000 per annum with part-time, casual and seasonal jobs being paid on a pro-rata basis.
Contact the Hospitality Division Team
Email the Hospitality Division at firstname.lastname@example.org