Specific Chef de Partie titles can include the following:
Butcher Chef (aka boucher) – In charge of preparing meats and poultry before they are delivered to their retrospective stations, the butcher chef may also handle fish and seafood preparations.
Fish Chef (aka poissonnier) - An expert in the preparation of fish dishes, and often responsible for fish butchering as well as creating the appropriate sauces.
Fry Chef (aka friturier) - This individual specialises in the preparation of fried food items.
Grill Chef (aka grillardin) – As the name implies, the master of all foods that require grilling.
Pantry Chef (aka garde manger) - A pantry chef is responsible for the preparation of cold dishes, such as salads and pâtés.
Pastry Chef (aka patissier) – The King or Queen of the pastry section; baked goods, pastries and desserts are this chefs forte.
Roast Chef (aka rotisseur) – Responsible for the preparation of roasted meats and the appropriate sauces.
Roundsman (aka chef de tournant, swing cook, relief cook) – Someone who fills in as needed on all of the stations, rather than having a specific job.
Sauté Chef (aka saucier or sauce chef) – Often the most respected role in the brigade system of stations, reporting directly to the head chef or sous-chef. They’re responsible for sautéing foods, but their most vital role lies within the creation of the sauces and gravies that will accompany other dishes.
Vegetable Chef (aka entremetier) - Prepares vegetables, soups, starches, and eggs. Larger establishments may employ multiple chefs to work this station. A potager would be in charge of making soups, and a legumier would be in charge of preparing any vegetable dishes.
Requirements
This is a temporary placement position on contract basis, not a permanent position. There will be an offer per day for services rendered.
Bonuses
None.
Benefits
Some of the placements may have live-in accommodation available. Please confirm for each position.
Responsibilities
All duties and tasks as is reasonable for the successful completion of the short-term catering assignment.
