Being the Chef de Partie, also known as a "station chef" means being in charge of culinary dishes that are prepared in a particular section or line of production in the restaurant or hotel's kitchen. There are many different types of specialities including pastry chef, sauce chef, fry chef, pantry chef and many more. This requires knowledge and expertise within the speciality should a person desire to be a Chef de Partie. A station chef must be flexible because many crisis may arise at the same time, each demanding priority. Securing his working environment becomes his top priority and supervising everything that follows is critical.
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The Chef de Partie’s primary and immediate role is to oversee the preparation and presentation of meals in a restaurant or an event in his line of speciality. He has to ensure the usage of standardised recipes to quality standards set by the Catering Manager. He also needs to be able to work in a high-pressure environment and learn to be comfortable within it.
Another issue is ensuring the freshness of the food. All food must meet the temperature guidelines written in the Food Safety Act of 1995. Most station chefs ensure that the ingredients for their creations are refrigerated properly. The Chef de Partie also enforces health and hygiene standards in the kitchen within his speciality.
Availability of Menu Items
If an item is on the menu within his speciality, the Chef de Partie ensures that is available. The food service staff under his supervision must be aware of the correct portion sizes that correspond to the main plan of the production. The station chef also makes sure that he has enough ingredients on hand to prepare this dish.
When an event or the restaurant’s serving hours have reached the end of its day, the Chef de Partie secures his area of the kitchen and the dining area by checking for safety and cleanliness, that all equipment is turned-off and the dining areas are clean.
The Chef de Partie takes full responsibility on instances wherein the Sous Chef, Head Chef or Executive Head Chef is unavailable. In addition, in the absence of certain personnel within his speciality, he assigns someone to cover or steps in himself to replace the missing worker.
When working with first cooks and second cooks, the Chef de Partie advises and supervises trainees while they learn. The Chef de Partie ensures proper supervision as well as ascertains trainees' team skills.
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