Adrienne SmithWhat Does a Chef de Partie Do?
Chefs de partie run a specific kitchen section including pastry, vegetables, sauté, butchery, or fish. They lead the preparation of ingredients and cooking in that specific area. They work under a sous chef often on their own. In larger restaurants, they supervise commis chefs.
Chef de Partie Job Overview
In the chef de partie role, you will chop, mix, and make entrees, sauces, or side-dishes as the only kitchen worker in your section. You will also manage the inventory of raw ingredients and waste disposal. You will ensure compliance with the highest quality, hygiene, and health standards. Success in this role will be demonstrated by delivering and developing dishes to expand restaurant clientele, improve reputation, attract new customers, and increase profits.
Chef de Partie Job Responsibilities and Duties
- Assists the sous chef in daily food preparation activities
- Monitors inventory and expiration dates of raw goods
- Supports the growth of commis chefs
- Ensures high quality food production, preparation, and presentation
- Observes all applicable standards
- Ensures work area remains clean
Chef de Partie Job Requirements
- Minimum 3 years of culinary experience
- Culinary training or apprenticeship certification a plus
- Knowledge of menu creation
- Able to maintain cost and quality standards
- Excellent communication skills
- Proven culinary catering talent
- Able to work effectively under pressure
- Bachelor’s degree in Culinary Arts or related field
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