What is it like working as a Chef de Partie?
Chef de Partie in Telford:
"You Have Gotta Live, Love And Loathe Food!"
Pros: To make people happy through your food.
The rush of service.
Cons: Nobody knows what's going on.
Your hours will change on-the-day.
You must be able to work to your level. Even though you've been awake 3 days (spent at work)
The management do not talk to the staff enough. They sit and email each other. Emails are not good for kitchens!
Obviously it is massive physical and mental stress.
Chef de Partie in Worcester:
"Management, Cooperation, Innovating Ideas."
Pros: Teaching people, coming up with ideas, impressing your seniors, having the potential of advancing/progressing to a senior role. Adapting with the stress.
Cons: Being in a developing position, you are always encouraged to come up with creative ideas and that means reading and researching at home. Lack of flexible hours. Having to maintain your position as a Chef De Partie by communicating between the seniors and the juniors.