Chef de Partie Chef de Partie

The Chef de Partie is responsible for one particular section in a kitchen, such as butchery, pastry, fish or sauces. They may be in charge of this section by themselves, or control a small team. They are the third in command in a large kitchen.

Job Summary

  • Oversee the preparation, cooking, and presentation of culinary dishes
  • Direct chefs in their section in preparing
  • Carry out orders handed down to them by the sous chef and head chef
  • Manage and train any Commis Chefs or apprentices working in their section
  • Help develop and create new menus
  • Enforce strict health and hygiene standards in the kitchen
  • Trouble-shooting any problems that may arise
  • Manage budgets

Skills required

  • Experience in a kitchen
  • Well organised
  • Comfortable working in a high-pressure environment
  • Advanced skills and knowledge in kitchen techniques
  • Knowledgeable about your specialty
  • Attention to detail i.e. measuring ingredients, portion sizes
  • Ability to manage a team

Qualifications and Training

You can work your way up the kitchen by taking the apprenticeship route as well as studying for an NVQ or SVQ. Most Chef de Parties will have spent a couple of years working as a Commis Chef and have at least NVQ/SVQ Level 2.

Other useful qualifications include:

  • City & Guilds diplomas in cookery
  • BTEC or HND in cookery
  • A foundation degree in culinary arts
  • Any health and safety and food hygiene courses

Salary Expectations

A Chef de Partie can expect to earn between £18,000 and £25,000 a year with the average salary around £19,000.

Salary rates vary depending upon your experience, as well as the company. These figures are only intended as a guide.*

The bonus bits…

  • You get to pursue what interests you in the kitchen, pastry, fish, sauces, you name it – you can specialise in it
  • Plenty of opportunities for advancement to Sous Chef and Chef

* Figures from cateter.com December 2015