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Chef de Partie

Take responsibility for a station of a commercial kitchen.

What's it like to be a Chef de Partie?

A Chef de Partie is a trained chef responsible for a section of the kitchen they are cooking in, called a station.

Tasks and duties

  • Preparing, cooking and presenting dishes according to their station.
  • Assisting the Head Chef to create new dishes for the menu.
  • Following, and ensuring the team follows, food hygiene and occupational health and safety measures.
  • Taking care with portions and waste to ensure profits remain positive.
  • Managing staff, including rostering, timesheeting and giving direction.

There are several station-chefs, or Chef de Parties, in the kitchen, including: Saute Chef, Butcher, Pantry Chef, Roast Chef, Grill Chef, Fry Chef, Vegetable Chef, Fish Chef, Roundsman, and Pastry Chef.

Chef de Parties may have several junior cooks (Demi-Chef de Parties, Commis Chefs or Kitchenhands) working under them, so they need to be able to work under pressure, communicate clearly, show leadership, and have excellent time management and interpersonal skills.

What can I earn as a Chef de Partie?

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The most common salary for a Chef de Partie is between $55k and $65k
Source: SEEK job ads

How to become a Chef de Partie

SEEK Learning
It is most common to complete an apprenticeship to become a Chef de Partie. Entry requirements vary depending on the organisation but most require a minimum education level of year 10.
  1. Get work experience in a kitchen to make sure you enjoy the environment, add to your skills and bolster your CV.
  2. If you want to learn through a structured course, apply for an apprenticeship at TAFE, a private college or a culinary school. You can enrol in a Certificate III in Commercial Cookery (SIT30813).
  3. Keep working in a kitchen while you gain your qualifications, or to learn directly from a chef.
  4. Work your way up through the roles of Kitchenhand, Commis Chef and Demi-Chef de Partie to Chef de Partie.

Explore commercial cookery qualifications

Develop the skills and knowledge to work as a Chef de Partie with a vocational qualification.

20 institutions offering this qualification
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Source: SEEK job ads and SEEK Profile data

How do Chef de Parties rate their role?

Latest reviews from 9 Chef de Parties surveyed on SEEK

Work-life balance
3.6
Job satisfaction
4.1
Career progression opportunities
4.0
Job security
4.0
Pay / Salary
3.6
Variety of work
4.3

Latest reviews

AllPositiveNegative
Nov 2018
Reviewer's Qualification
Certificate IV in Commercial Cookery
Experience
10+ years
Organisation size
Small (1-19 employees)
Specialisation
grill
The good things
The good things about being a chef is waking up and travelling to work watching the people move around ;generally around food so it alters my view to get in the kitchen to do something special. Also m...
The challenges
Being a chef always comes with a lot of challenges as is always different every single day weather its arriving to late or being told your a man down ; injuries at work , too much work not enough staf...
Nov 2018
Reviewer's Qualification
Bachelor of Hotel Management
Experience
1 – 4 years
Organisation size
Medium (20-199 employees)
Specialisation
continental
The good things
Happy wife happy life
The challenges
focuz
Nov 2018
Reviewer's Qualification
Certificate III in Commercial Cookery
Experience
1 – 4 years
Organisation size
Medium (20-199 employees)
The good things
The good things are you work closely to head chef because your are the future second in-charge and able to teach the junior chef to grow.
The challenges
Not only you are sharpening your cooking skill, but also managing staff and help to organize the kitchen on behalf of the headchef
Nov 2018
Reviewer's Qualification
Diploma of Hospitality
Experience
5 – 9 years
Organisation size
Medium (20-199 employees)
The good things
I just like cooking
The challenges
If you like adrenaline and dont want go to the army, this job is for you
Nov 2018
Reviewer's Qualification
Everything
Experience
5 – 9 years
Organisation size
Small (1-19 employees)
Specialisation
Tax accounting
The good things
I can work anytime and i am not looking for high salary
The challenges
I am ready for any challenge because i am talented
Nov 2018
Reviewer's Qualification
Certificate III in Commercial Cookery
Experience
5 – 9 years
Organisation size
Large (200+ employees)
Specialisation
Cooking
The good things
As a chef de parties your expected to run a section you must know everything about it, the ins and outs. You need to start understanding how the entire kitchen is run to progress into your more senior...
The challenges
As a chef de parties you’re in charge of a section your challenge is to maintain and manage that section and the people in it, you must also challenge yourself by looking further than your own area an...
Nov 2018
Reviewer's Qualification
Certificate IV in Commercial Cookery
Experience
5 – 9 years
Organisation size
Small (1-19 employees)
Specialisation
Restaurant
The good things
You can learn many things in the kitchen and good for career opportunity
The challenges
Have to do multi tasking, and handle the pressure
Nov 2018
Reviewer's Qualification
Diploma of Culinary Arts
Experience
1 – 4 years
Organisation size
Medium (20-199 employees)
The good things
When you get the position always keep in mind that you have a junior grade that you need to teach and you have a senior that you need to follow. The one thing that you need to have is passion.
The challenges
you need To know the basic things as a chef de partie so you can be the role model of your junior staff in the future
Nov 2018
Reviewer's Qualification
Sous Chef
Experience
1 – 4 years
Organisation size
Medium (20-199 employees)
Specialisation
Chef
The good things
Being a senior cdp is great as you start moving ahead as a chef rather than a cook. You'll be respected and tasked accordingly to your role and will be involved in most senior matters pertaining to th...
The challenges
First person to be blamed for things going wrong as you are generally the first person tasked with making an element of a dish. Have to work harder to make sure you are not only doing your job but mak...
Source: SEEK Role Reviews

Working hours for Chef de Parties

Overtime
Weekends
Shift work
Late nights
Often
Sometimes
Never
Source: SEEK Role Reviews from 9 Chef de Parties

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