A chef de partie, or station chef, is in charge of a specific aspect of production, such as sauces, fish, or bread. In a small restaurant, a chef de partie might handle their station alone. In a large restaurant, they might command chefs de commis , or junior chefs.
Different types of chefs de partie and their responsibilities include the saucier sauces , grillardin grilling , rotissier roasts , poissionier fish , patissier pastries and desserts , and boulanger bread. The chef de tournant, or relief cook, is a sort of jack-of-all-trades.
Kitchen brigades exist for a reason. Restaurant kitchens can be chaotic, noisy, and stressful. A structured chain of command helps keep everything running smoothly when the tension is high. The kitchen brigade also clearly delineates every individual's role, allowing everyone in the kitchen to focus on simpler, clearer tasks.
The stress of a kitchen can lead to raised tempers and frayed nerves. Teamwork is an essential part of a successful kitchen brigade, and every member can work to cultivate a strong culinary unit. For the chef de cuisine and sous chef, maintaining morale in the kitchen is essential.
It can be easy to take out one's frustrations on lower-ranking cooks, which only serves to add to everyone's stress. As for station chefs and chefs de comis, it can help to learn that the tone and rhetoric of a kitchen is not personal. Much like the army, running a smooth brigade can often require quick, sharp commands.
It's all part of the process of learning to work in a restaurant. Do you think you can handle the pace and heat of the kitchen? Contact an admissions counselor today to learn more about the Culinary Institute of Virginia.
Every effort is made to ensure the accuracy of information contained on the ECPI. This is just a sampling of how times have changed in the kitchen and what they have become as processes and size are streamlined.
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Previous Post: « Nailed It! Manchego Cheesecake. Leave a Reply Cancel reply Your email address will not be published. He was such a talented chef that he was offered a job in Paris as soon as his apprenticeship was finished.
Although he went to Paris, he did not remain, and instead became chef of the general quarters of the Army of the Rhine, at the beginning of the Franco-Prussian War, in He divided his time between the two, serving at the Grand Hotel in winter and the Hotel National in summer. There he met Cesar Ritz, of Ritz Hotels fame. The two collaborated, and made a fantastic duo.
At the Grand Hotel Monte Carlo, for instance, they developed the first prix fixe menu for parties of four or more, to make it easier for the many English speaking guests. The two moved to the Savoy Hotel in London, and then established several famous hotels, such as the Grand Hotel in Rome, and many Ritz Hotels throughout the world.
Although Escoffier had been trained in a centuries old system of kitchen organization dating back to the 14th century, he had begun to assert new ideas for kitchen management even when he was an apprentice. Noble house kitchens had been loosely divided into different sections for different types of food. The kitchens, and the dishes served, were characterized by excess, disorganization, inefficiency, and even chaos.
Influenced by his experience in the French army, while at the Savoy, Escoffier organized the kitchen brigade system of organization, known as the chef de partie system.
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