To many, cooking is a household chore. To some, it is a livelihood.
The Career Profile of the Chef de Partie will be described in this article. The Chef de Partie manages a particular section (partie) in a professional kitchen, alongside at least one assistant cook. He supports the Sous Chef, who is directly in charge of production, or the Executive Chef, who manages the kitchen.
His job includes training and supervising new cooks, helping the Sous Chef plan menus and maintain quality of food produced, organizing the section roster to carry out duties assigned to his section, keeping a record of suppliers and order dry goods or perishables according to demand, creating and cooking new dishes.
He must be passionate about cooking and food, have a good sense of taste and smell, be creative and willing to try and invent new cooking methods and recipes, be good at budgeting and planning, and able to work under pressure and lead his team well.
A Chef de Partie usually possesses a Diploma in Culinary Skills/ Hotel Management. With experience, he may be promoted to Senior Chef de Partie or Junior Sous Chef.