|GEORGE TOWN, 30 May 2018: In a professional kitchen, it is hot and hectic. The diners are hungry and won’t wait long for you no matter how difficult it may be to create the gastronomic masterpieces they want. But in that rush is a cool head that can handle the load: the chef de partie.|
The chef de partie oversees a specific and often vital section of the kitchen, said KDU Penang University College’s Head of the School of Hospitality, Tourism and Culinary Arts Cindy Loh.
“It is a French title that can be translated as ‘station chef’. This person is “It is a French title that can be translated as ‘station chef’. This person is responsible for a kitchen station and supervises a group of cooks. He/she reports to the sous chef or chef de cuisine, depending on the size of the operation and kitchen hierarchy,” she pointed out.
Loh said among the various sections in a classical professional kitchen that different chefs de partie lead include, but not limited to the larder, sauces, starters, pastry, vegetables, butcher and grill sections.
“It’s not an entry level position. You have to be able to manage a team of junior cooks in a large kitchen and if there are not enough cooks at hand, you too as chef de partie must have the skill to do whatever your cooks can. This is one of the levels you would need to work your way up in order to become a chef in a larger size operation,” she stressed.
At KDU Penang, culinary arts graduates recently went beyond academic because the graduates will also be recognized as certified chef de partie by the World Association of Chefs Societies (WACS). This was made possible because on May 16, the WACS Education Review Panel informed KDU Penang that the campus has been accorded the WACS Recognition of Quality Education Programme.
“It’s a professional certification, while the degrees our graduates earn are academic. It means our culinary arts graduates leave the campus ready and globally certified to excel in any professional kitchen,” Loh said.
“KDU Penang University College meets and, in some cases, exceeds WACS Standards of Quality Culinary Education,” the association declared in the award letter.
In 1920, the Swiss Cooks Federation introduced to the chefs’ fraternity the idea of having a standardized position of international chefs. It took 10 years for the first congress of the World Association of Chefs Societies to take place, in Paris, France.
WACS is now a global network of more than 100 chefs societies worldwide dedicated to maintaining and improving the culinary standards of global cuisines. To learn more about being a chef de partie, call the campus at 04-2366368 or visit www.kdupg.edu.my.