Chef de Partie
What's it like to be a Chef de Partie?
A Chef de Partie reports to a Sous Chef or Executive Chef. They work in a specific area of a kitchen such as a vegetable/garnish, larder/cold starters, meat/sauce, fish, grill or pastry station. A Chef de Partie may be rotated or put in charge of more than one station. These chefs need to have strong communication skills to cooperate with and support colleagues in a kitchen. They can also be responsible for leading and directing junior chefs or commis.
Tasks and duties
- Preparing, cooking and presenting food at a designated station in a kitchen.
- Assisting an Executive Chef and Sous Chef in preparing menus and developing recipes and dishes.
- Delegating and supervising mise-en place preparations.
- Maintaining portion, quality and cost control.
- Conducting daily spot checks of the kitchen and food items.
- Implementing health, safety and food hygiene practices.
How to become a Chef de Partie
To become a Chef de Partie, experience in a commercial kitchen is important. Formal education is not necessary but a culinary certificate is often desired.
Learn a range of cooking skills by completing a culinary certificate or apprenticeship.
Gain experience in a commercial kitchen as a Commis Chef. After gaining experience, you could be promoted to Chef de Partie.
A Chef de Partie who displays a high level of skill can move up to Sous Chef or Head Chef.
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