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Chef de Partie: job description, salary, training, and latest mission offers
In the hospitality industry, including commercial-grade restaurants, hotels, hotel food & beverage (F&B) operations, or catering services, a Chef de Partie— sometimes known as a Senior Chef de Partie, depending on the size of the kitchen staff—is the next most senior cook, working under the Sous Chef.
In this post, we’ll cover the Chef de Partie job description, salary ranges, career progression potential, working hours, and the latest mission offers from Brigad.
What is a Chef de Partie ?
A Chef de Partie is an essential part of any professional kitchen team, with responsibilities to oversee their team, also known as line, within a kitchen operation.
Chef de Partie’s are practicing Chefs or cooks, whilst also being responsible for the Chefs or Cooks working in their line or section of the kitchen to ensure that everything cooked is prepared to the highest standards, whilst managing quality control and day-to-day kitchen hygiene.
It’s a more hands-on roll than other managerial positions, such as the Sous Chef, and is an essential part of the kitchen team. As a chef de Partie, you need to work well under pressure and be passionate about the quality of the food your staff cook, prepare, and plate up.
What does a Chef de Partie do ?
A chef de Partie plays an active role in the kitchen's daily operations, including cooking dishes or elements of the dishes. However, how hands-on with individual dishes you are as a Chef de Partie depends on the size of the kitchen.
In smaller kitchens, there might only be one Chef de Partie, responsible for every section or line of the operation. In larger kitchens, you might be one of several Chef de Partie’s, each with a separate section or line (e.g., savouries, mains, deserts, etc). All of whom will report to the Sous Chef, who will report to the Head Chef, and potentially, an Executive Head Chef.
Alternatively, in even larger kitchen operations (such as a hotel with several dining establishments or a cruise ship), there could be different CPD ranks: Senior Chef de Partie, several Chef de Partie’s, and several more demi chef de partie’s, also known as assistant CPDs.
The role of a particular chef de Partie depends on the number of Chefs and Cooks in the kitchen, and whether they’re rotated around different sections or lines or stick with managing a particular line of cooks working under them.
What qualities define a Chef de Partie?
To be a Chef de Partie, you need a variety of qualities, qualifications (although formal training is desirable, it isn’t always essential), and skills. Experienced Chef de pPartie’s must practical culinary experience, such as working as a Line Cook or Commis Chef, and know a range of cooking techniques.
A certain amount of people management skills are required to manage the staff in your line and delegate tasks effectively. Although, an aptitude for organisation and ensuring aspects of every dish are cooked in the right order and on-time is normally enough to demonstrate the line managment competencies required to be promoted from Commis Chef to a Chef de Partie.
A skilled Chef de Partie would also benefit from being flexible, able to work in a fast-paced environment, and adapt to changing demands. Attention to detail is always essential when cooking, plating, and presenting dishes before they leave the kitchen.
The latest freelance mission offers for Chef de Partie’s across London
If you're a Chef de Partie seeking short-term work and flexibility, follow these three simple steps to begin receiving mission proposals:
- Register as self-employed Chef de Partie before signing up for Brigad.
- Download the app and sign up in minutes; it's free, and there's no commitment required.
- Create and personalize your profile to start receiving mission proposals.
You're free to decide whether to accept or decline them.
How to find a Chef de Partie with Brigad ?
To find a qualified Chef de Partie with the Brigad app, 3 steps are sufficient:
- Create an account on the Brigad app or website (free registration and no commitment)
- Set up your missions in a few clicks specify the required skills, dress code, equipment, duration, payment method, and more.
- Submit your mission and let the algorithm handle the rest!
Once you set up a mission, it's sent to talents with the relevant skills in your area.
When a Chef de Partie accepts, you'll be notified and can then connect with them directly.
All Chefs de Partie and other hospitality professionals undergo a strict vetting process to ensure the best match.
UK Companies that are hiring Chef de Partie’s
Trusted by over 10,000 businesses to reinforce their teams, Brigad is widely used by both large groups and independent businesses in every sector of the hospitality industry.
The platform offers a connection with thousands of highly qualified, self-employed hospitality professionals such as Chefs de Partie.
UK Chef de Partie salary ranges
The salary ranges of Chef de Partie’s in the UK varies depending on your experience, location, and the type of establishment. In London and Birmingham, and chain restaurants and hotels, chef de partie’s will earn more than working for smaller pubs or restaurants in rural areas.
On average, a Chef de Partie can earn anywhere from £21,000 to £23,000, although in some cases, you can earn more.
How to become a Chef de Partie?
To become a successful Chef de Partie, it's essential to progress through various kitchen roles, demonstrating skill and passion for cooking along the way.
Although formal culinary qualifications, like a diploma, can be beneficial, they are not always mandatory. Gaining practical experience as an assistant or apprentice in a professional kitchen is invaluable. It provides the opportunity to learn firsthand about contemporary trends and techniques in the culinary world.
How to become a self-employed Chef de Partie?
To become a freelance Chef de Partie, follow these essential steps:
- Register as a Sole Trader with HMRC: This is a crucial first step, requiring minimal paperwork and enabling legal self-employment.
- Obtain a UTR Number from HMRC: Secure your Unique Taxpayer Reference number, necessary for tax purposes and identification as a sole trader.
- Meet Eligibility Requirements: Ensure you're eligible for self-employment in the UK, especially important for non-EU international students who may face restrictions.
- Manage Your Tax Affairs: Be responsible for submitting an annual self-assessment tax return based on your income and expenses.
- Maintain Accurate Financial Records: Keep detailed records of all your income and expenses for tax purposes.
- Understand Tax Obligations: Familiarize yourself with tax bands and VAT requirements as they apply to self-employed professionals.
As a self-employed Chef de Partie, you have the opportunity to explore diverse working options. This includes the ability to combine freelance projects with long-term contracts, providing a varied and dynamic career path. You also enjoy significant work flexibility, allowing you to select your work schedule and locations that best align with your personal goals and preferences.
Additionally, it's important to stay informed by regularly consulting official government resources for any updates or new information related to self-employment.
Why choose the position of Chef de Partie?
A Chef de Partie is a great opportunity for those looking to progress their career in the hospitality and catering industry, especially if you’re working towards being a Sous Chef, Head Chef, or Executive Head Chef.
In time, this could experience could help you own and operate your own restaurant, pub, cafe, F&B brand, write cookbooks, and teach cooking.
How to be a good Chef de Partie?
As Chef de Partie, whether the only one in the kitchen, or one of several, you’re responsible for managing your line or cooks, chefs, or assistants.
Most Chef de Partie’s will also cook aspects of the dishes in your line and check everything is running on time, the plating up quality, with the final result being quality checked by the sous chef.
What are the working conditions & hours for a Chef de Partie?
Working conditions for Sous Chefs vary depending on the establishment. However, long hours, Friday and Saturday night’s are quite normal. Most Chef de Partie’s work shifts, so you won’t always be in every weekend.
What Career progression is Possible for a Chef de Partie?
A Chef de Partie, often known as a "station chef," holds a significant role in the kitchen hierarchy and has various opportunities for career advancement. The progression typically includes:
- Sous Chef: The next logical step for a Chef de Partie is to become a Sous Chef. In this role, the individual acts as the deputy to the Head Chef, managing the kitchen staff, overseeing food preparation, and ensuring quality.
- Head Chef or Executive Chef: With additional experience and proven skills, a Chef de Partie can aspire to the position of Head Chef or Executive Chef. This role encompasses overall kitchen management, including creating menus, staff supervision, inventory management, and upholding culinary standards
- Specialization: Some Chefs de Partie choose to specialize in a particular type of cuisine or technique, such as pastry, grill, or saucier, and progress within that specialty area.
- Kitchen Manager or Chef Manager: For those inclined towards the administrative side, advancing to Kitchen Manager or Chef Manager is a possibility. This position focuses more on the operational and managerial aspects of running a kitchen, often seen in corporate or institutional settings.
Frequently Asked Questions
Chef de Partie and Sous Chef : what’s the difference ?
Chef de Partie (CdP) and Sous Chef are distinct roles in a professional kitchen. A Chef de Partie is responsible for a specific station or section, such as sauté or pastry, ensuring the quality of dishes within their domain. In contrast, a Sous Chef is a higher-ranking position, assisting the executive chef in overseeing the overall kitchen operations, including menu planning, staff supervision, and maintaining standards throughout the kitchen.
Line Cook and Chef de Partie : what’s the difference ?
Line Cook and Chef de Partie (CdP) are related roles in a kitchen, but they have notable differences. A Line Cook typically focuses on executing specific cooking tasks and following recipes, working under the supervision of higher-ranking chefs. In contrast, a Chef de Partie is responsible for a specific station or section in the kitchen, like sauté or grill, with a broader role in preparing and overseeing dishes within their assigned station and often supervising junior kitchen staff.
What is a Demi Chef de Partie ?
A Demi Chef de Partie is a position in a professional kitchen that typically falls between a Chef de Partie (station chef) and a Commis Chef.
The role of a Demi Chef de Partie may vary depending on the kitchen's size and structure, but generally, their responsibilities include assisting the Chef de Partie in the assigned section or station, helping with food preparation and cooking, and ensuring the quality and presentation of dishes.
They also play a role in maintaining kitchen hygiene and organization.
While a Demi Chef de Partie has more experience than a Commis Chef, they usually have not yet achieved the same level of expertise and responsibility as a full Chef de Partie.
What is a Pastry Chef de Partie ?
A Pastry Chef de Partie is a specialized position within a professional kitchen, particularly in pastry or dessert sections.
Their primary responsibility is to oversee the preparation, baking, and presentation of pastries, desserts, and baked goods.
A Pastry Chef de Partie works under the supervision of a Pastry Chef or Executive Pastry Chef and is responsible for ensuring the quality, taste, and appearance of all pastry-related items.
They may also assist in menu planning, inventory management, and training junior pastry staff. This role requires expertise in pastry techniques, baking, and creative dessert presentation.
What level is a Chef de Partie ?
A Chef de Partie is typically considered a mid-level position in a professional kitchen hierarchy. They are more experienced and have a higher level of responsibility compared to Commis Chefs and Demi Chefs de Partie, but they are still under the supervision of higher-ranking chefs like the Sous Chef and Executive Chef.
Chef de Partie is often responsible for a specific section or station in the kitchen, such as sauté, grill, or pastry, and they play a vital role in food preparation and maintaining the quality of dishes within their assigned area.