ob Description (Responsibilities)
A Chef de Partie typically:
Manages a kitchen section (e.g., grill, sauté, pastry, fish, vegetables)
Prepares and cooks dishes to the restaurant’s standards and recipes
Supervises junior staff (commis chefs, kitchen assistants) in their section
Ensures food quality, consistency, and presentation
Maintains hygiene and food safety standards (cleanliness, proper storage)
Assists with menu development and daily specials (in some kitchens)
Controls stock for their section (ordering, minimizing waste)
Works closely with the Sous Chef and Head Chef
Handles service pressure during busy periods
Qualifications & Skills
Education / Training
Culinary school diploma or certificate (preferred but not always required)
Apprenticeship or formal kitchen training is common
Experience
Usually 2–5 years of professional kitchen experience
Prior role as a Commis Chef or Demi Chef de Partie
Technical Skills
Strong cooking skills in a specific station
Knowledge of cooking techniques, knife skills, and plating
Understanding of food safety and hygiene regulations
Ability to follow recipes precisely
Soft Skills
Good time management and organization
Ability to work under pressure
Teamwork and leadership skills
Attention to detail
Clear communication
Physical Requirements
Ability to stand for long hours
Comfortable working in hot, fast-paced environments
Good stamina and coordination
