What do you mean by Sous Chef and Chef de' Partie?

Question

What do you mean by Sous Chef and Chef de' Partie?

Answer 1

ha ha ha funny duide you must know this type of name or dishes are ate named only in five star hotel and only rich people can afford to know that lol

Answer 2

kfaulk211 a raison, le chef ne fait pas la cuisine et il n'est pas souvent présent. il a un assistant, un sous chef.

le chef de partie est responsable des entrees ou des poissons des viandes ou des sauces , des desserts, d'une partie de la cuisine.

Answer 3

sous chef is the person directly under the chef. Chef de partie is the person responsible for a lunch service or dinner service.

Answer 4

The sous chef (pronounced "soo-shef" -- French for "under chef") is the direct assistant of the executive chef. The Sous Chef often shares some duties with the executive chef, such as menu planning, costing and ordering. Larger kitchens often have more than one sous chef, with each covering a certain shift or having his or her own area of responsibility, such as the banquet sous chef, in charge of all banquets, or the executive sous chef, in charge of all other sous chefs.

A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef 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. Station chef titles can include:

Sauce chef or saucier - prepares sauces, stews, and hot hors d'oeuvres, and sautes foods to order. This is usually the highest position of all the stations.

Fish cook or poissonier - Prepares fish dishes (this station may be handled by the saucier in some kitchens).

Vegetable cook or entremetier - Prepares vegetables, soups, starches, and eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook, and the soup cook.

Roast cook or rotisseur - Prepares roasted and braised meats and their gravies, and broils meats and other items to order. A large kitchen may have a separate broiler cook or grillardin (gree-ar-dan) to handle the broiled items. The broiler cook may also prepare deep-fried meats and fish.

The pantry chef or garde manger - is responsible for cold foods, including salads and dressings, pâtés, cold hors d'oeuvres, and buffet items.

Pastry chef or pâtissier - prepares pastries and desserts.

The relief cook, swing cook, or tournant - replaces other station heads.

Answer 5

Sous Chef literally neams Under Chef....in short, the Second incharge Chef or the Chef Responsible after the Executive Chef.

A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants.

In the kitchen brigade,the Chef De Partie, or CDP reports to the Sous Chef,who inturn reports to the Executive Chef.



Operationally the Sous Chef is at the Executive , Mamagement Level, while the Chef De Partie is at the Non-Executive or Supervisory and Operational leve.

Answer 6

Sous chef = One rank below the chef. Chef de partie = chef of a particular section reporting to the sous chef

Answer 7

well........hummmmmmmm