The chef de partie is responsible for and supervises a specific area of the kitchen - be it fish, meat, vegetables, sauces or the patisserie.
What’s it all about?
- What is a Chef de Partie?
- Tasks of the Chef de Partie
- The career of the Chef de Partie
- METRO as partner of the Chef de Partie
The chef de partie is a central player in the hierarchy of the kitchen brigade. He is responsible for a specific area in the kitchen. For example, he may be an expert in meat, fish, vegetables, sauces or patisserie. The chef de partie ensures the highest quality and efficiency within his area. The Demi Chef de Partie reports directly to him and supports him in his tasks.
What are the tasks of a Chef de Partie?
- Preparation and coordination: The chef de partie supports the Sous Chef in the coordination and organisation of kitchen processes. He ensures that his area of responsibility functions in the interests of the kitchen brigade and always ensures the highest level of quality.
- Personnel responsibility: The chef de partie supervises and is responsible for junior chefs, such as the commis de cuisine or the kitchen assistants who work in his area. They ensure a constructive cooperation and a harmonious working environment.
- Ensuring hygiene: The chef de partie ensures that everyone involved in their position complies with safety and hygiene regulations.
- Kitchen management: The chef de partie is responsible for organising his area within the professional kitchen. To this end, they monitor stock levels, take care of storage and reordering and ensure that all necessary products and work materials are always available.
The career of a Chef de Partie
After successfully completing their training, most chefs enter the professional kitchen as commis de cuisine. This is followed by a promotion to demi chef de partie and then chef de partie. This is followed by the position of sous chef as the last station before the head of the kitchen brigade: the position of chef de cuisine.
METRO as partner of the chef de partie
METRO is a strong partner of restaurateurs and therefore also a partner of the chef de partie. METRO is not only a point of contact for the procurement of goods and professional equipment, but also promotes efficient kitchen processes by supporting restaurateurs in process optimisation and digitalisation.
