Chef De Partie-Food & Beverage Production

Mayfair Hotels & Resorts

3 - 5 years

5 - 7 Lacs

ganjam gurugram

Posted:23 hours ago| Platform:

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Skills Required

supervisor chef de partie french chef cook principal

Work Mode

Work from Office

Job Type

Full Time

Job Description

PRINCIPAL ACCOUNTABILITY:
Partie is a French word meaning "part (of a whole) or section." A Partie system is one in which an operations space equipment, and jobs are divided up into sections. The Partie system for chefs evolved in the Escoffier era from an analysis of the tasks needed for production and then a grouping of those tasks so as to maximize production speed and efficiently.

The original system lasted up to the 1930s and was designed primarily for large restaurants, especially those in major hotels providing extensive a la carte and table dh te menus in the classic French tradition.

As the task of the professional kitchen came to involve serving more customers in more and different ways, it organization inevitably became more complex. Highly elaborate dishes required highly specialized experts rather than general chefs who must handle all types of cookery at once.

Chef de partie is a working cook incharge of a clearly defined section of activities within the kitchen.

The Chef de Partie particularly of the sauce and Grade Manager may have the status and duties of a Sous Chef in addition to sectional responsibilities.

All the Chef de Parties may be regarded as supervisors or foremen of their sections as well as skilled craftsmen.

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