Need To Know

[jemmy]

what r d duties and responsibilities of a chef de partie

[marcos001426]

chef de partie are line cooks for the complete run down check out
http://whatscookingamerica.net/Q-A/ChefTitles.htm

[chefwarren]

You are responsible for a "part" of the kitchen. I was a chef de Partie, Entrementier, and I was responsible for Hot apps, Cold apps, Saute plate garnishes, Amuse, Daily soups, vegetable and starches and stocks. I also looked after the dish/steward staff and handled the receiving for the kitchen. I had 2 commis, 2 prep cooks and 4-6 dish/stewards. 120 seat restaurant in a very luxurious hotel in NYC. This was in the mid 80's. We threw everything out every night and started again every morning. Food and Labor was way over 100%, and, as long as the food was spot on, costs did not matter. I miss the 80's. Your position may vary. This was a very French kitchen with a very strict brigade. I don't think I ever talked to the chef...and I'm certain he would not talk to me.