What is the chef de the game?
Chef de Partie is a cook who is in charge of one area of the restaurant kitchen. He can work alone in smaller kitchens, while in the larger, the chef of the game can supervise other working at the same station. This position could also be called a chef or chef of the station and is responsible for preparing specific meals. As with any position in the restaurant kitchen, this chef must prosper in a high -pressure environment; The management of time and organization is as important as the culinary skills of this position.
In the typical command of the kitchen, the chef de the game would be third in charge, followed by a chef, also known as a executive chef and sous chef. In this position in the field of management, the chef de Partie would have to be comfortable to accept orders from the chef while driving its own staff. This is usually not a basic position, because it requires a culinary expertise and the ability to work independently. Some kitchens can mark the second in VElification of the Cooks line as Demi chef de Partie, while others can assign a hierarchy based on responsibility, with Saucier as the highest position. This chef is usually responsible for all saute, appetizers and finishing sauces.
Types of chefs de Partie
6 Poissonier is in charge of preparing all fish, while Rotisseur held roast meat and friturier deep fries. The vegetables are ready Entremetier and Patissier produces desserts and pastries. chef de Garde or pantry responded to all cold meals, including salads and cold appetizers. The chef de Partie, who fills that it is needed, is referred to as a round chef or tournament .Kitchen Organization
A comprehensive system of kitchen organization was developed by Georges Auguste Escoffier, which is at the end of the 18th century toThe modernization of the Great Hotel in Europe is attributed considerable. Previously large meals included large food buffets where guests served; ESCOFFIER simplified offers and served each course gradually. The requirements of guests from the luxury hotel meant that ESCOFFIER had the task of serving rich meals in a short time, so he needed to organize the kitchen in a way to quickly start food without hurting its quality. Using his experience in the French army, ESCOFFIER has developed the DE kitchen brigade , an exhausting system with clear authority and responsibility. The system is still largely in restaurants, with more form of kitchens that maintain French conditions.