Chef De Partie – Lobster jobs Ltd December 2017
According to Wikipedia – “A chef de partie (CDP), station chef, or line cook is a chef in charge of a particular area of production in a restaurant. In large kitchens, each CDP might have several cooks or assistants. In most kitchens, however, the CDP is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with “first cook”, then “second cook”, and so on as needed by the establishment.”
And becomingachef.co.uk explain: “in most kitchens, the chef de partie will be running a section on his/her own. CDPs are often divided into an experience level with the levels being: Demi chef de partie, chef de partie and a senior chef de partie. CDPs will be working their way up from a commis chef”
There are three main levels of CDP:
- Demi chef de partie
The demi chef de partie is the assistant of the CDP, therefore, will mostly be learning the same duties and responsibilities as the CDP.
- Chef de partie
Will be in charge of a particular section within the kitchen. The CDP may well be rotated around the kitchen in some establishments. Due to this the chef will learn and develop their skills in each section.
- Senior chef de partie
This is a CDP who will have a great deal of experience. Also, the senior CDP will have proved them as an excellent/experienced CDP. Also, they will be well on their way to a sous chef position.
A CDP will be employed by an establishment that uses a commercial-grade kitchen, which will include a restaurant, hotel, or cruise ship.
So an important part of any kitchen outfit and we always have a wide selection of vacancies on Lobster Job Ltd.
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