Chef de Parti

Chef de Parti meaning

The term 'chef de partie' refers to a cook who has specific responsibilities in a section of the kitchen. This role, also known as 'chef rôtisseur' or 'grill chef,' is essential in a professional kitchen. A chef de partie may be responsible for the grill, oven, or fryer, making them a crucial part of the kitchen team, with specialized functions for each kitchen section.

View all chef de partie jobs here

There are various types of chef de partie, each with their own specializations:

  • Garde Manger: Responsible for cold dishes.

  • Chef Entremetier: Focuses on potatoes, vegetables, soups, and egg dishes.Chef Saucier: Specializes in sauces, meat, poultry, and game.

  • Chef Poissonnier: Focuses on fish dishes.Chef Rôtisseur: Manages dishes involving the grill, oven, or fryer.

  • Chef Pâtissier: Responsible for desserts and pastry dishes.

Collaboration is key for a chef de partie

In a kitchen, it is crucial that all chef de parties work well together. Timing is essential when plating a dish. If one chef de partie has to wait for another, it can affect the quality of the food. In smaller kitchens, several tasks may be combined under one chef de partie.

What are the ranks in the kitchen?

In the dynamic hierarchy of a professional kitchen, there are various ranks, each with its own responsibilities and expertise. In addition to the 'chef de partie' mentioned earlier, there are several other roles:

  • Executive Chef: The head of the kitchen, leading the team, and often the creative force behind the menu.

  • Commis de Chef (Junior Chef): These beginner cooks work under the guidance of more experienced chefs to develop their skills.

  • Demi chef de partie: An assistant to the chef de partie, often responsible for a smaller section within a kitchen area.

  • Cook: General cooks who form the backbone of the kitchen. They prepare meals and work at various stations depending on the kitchen’s needs.

  • Sous Chef: The right hand of the executive chef. The sous chef takes charge when the executive chef is absent and helps manage kitchen activities.

  • Kitchen Porter: Responsible for general tasks such as cleaning, ingredient preparation, and supporting the chefs.

  • Independent Cook: An experienced cook who can prepare dishes independently and often works in smaller kitchens or under specific chefs.

Chef de Partie vacancies

Are you looking for a chef de partie vacancy that matches your experience and skills? We offer useful tips and sample cover letters to help you find the perfect job in the hospitality industry.