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?
How to become a Chef de Partie
- Get work experience in a kitchen to make sure you enjoy the environment, add to your skills and bolster your CV.
- 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).
- Keep working in a kitchen while you gain your qualifications, or to learn directly from a chef.
- Work your way up through the roles of Kitchenhand, Commis Chef and Demi-Chef de Partie to Chef de Partie.