In hotels, restaurants and other restaurant service establishments, medium to large professional kitchens are traditionally organised into different sections: fish, meats, refrigerator, starters, patisserie...In the professional jargon, each one of these sections is called a "partie". The chef de partie is the professional in charge of planing , organising and supervising the kitchen partie under his responsibility. This person is therefore an intermediary figure in the professional kitchen hierarchy and ranks between the chef and other cooks, and kitchen assistants.

• Coordinate the section of the kitchen for which they are responsible.
• Prepare and season dishes in their section and ensure they are cooked and presented correctly.
• Show dishes to the chef, once finished, for definitive approval prior to their being served in the dining room.
• Ensure the cleanliness and hygiene of their station/kitchen section and that tools and instruments are in perfect condition.
• Supervise the work of the staff for whom they are responsible (cooks, assistants, etc.), delegating tasks according to workload.
• Help train staff working under you.
• Draw up reports in order to monitor the supply of raw materials, the use of the various products and ensuring necessary stocks are ordered.
• May occasionally be required to deal with the pricing of products in their section, determining the quantities of raw materials, their market price and the final price of each portion.
• Help to control supplies and to conserve and store goods.

Regulated training and graduates

• Professionalism Certificate: Kitchen (Level 2)
• Certificat de Professionalitat de la Família Hoteleria i Turisme: Rebosteria (Nivell 2)
• Certificat de Professionalitat de la Família Hoteleria i Turisme: Direcció i producció en cuina (Nivell 3)
• Certificat de Professionalitat de la Família Hoteleria i Turisme: Direcció i producció en pastisseria (Nivell 3)
• Professional Training Course(s) in the field of Hotel and Tourism Sector - Intermediate Level: Kitchen and food
• Professional Training Course(s) in the field of Hotel Management and Tourism - Advanced Level: Kitchen direction

Complementary training

Other specific skills

Orientation within reach: Level 2

Initiative: Level 2

Concern for order and quality: Level 3

People management: Level 3

Flexibility and change management: Level 1

Planning and organisation: Level 2

Networking: Level 1

Commitment to the organisation: Level 3

Logistics

The planning, organisation, control and carrying out of logistics and administrative tasks are the focus of people who work in the field of logistics. Activities in the field of logistics include the organisation and planning of supply, storage, production and distribution systems, taking inventories, controlling stock and estimating production, as well as the organisation and/or carrying out of the administrative tasks necessary for the implementation of these activities. Knowledge of organisation, control and management techniques is essential for carrying out these activities.

Mechanical handling

People related to the field of mechanical handling are interested in the assembly, maintenance, repair and use of machines, tools and installations. Some good examples of professional activities in the field of mechanical handling are adjusting and configuring machines, reviewing technical equipment to detect incidents in their operation, handling machinery in production processes and driving specialised vehicles.

Kitchen chef

Chef

Restaurant pastry chef

Home chef

Catering and group manager

• Work hours

  Full-time and very flexible, with long days; morning, afternoon and night shifts and work on holidays.

• Salary

  Between 20,000 and 25,000 Euros per annum (gross) depending on the company type and size. Some establishments provide accommodation and maintenance allowances.

• Professional category

  Middle management