What does the job involve?
In a traditional French restaurant, the Chef de Partie runs a section of the kitchen with the assistance of one or more commis and trainee chefs. Your particular job title may reflect your area of responsibility, for example sauces, vegetables, pastries, the larder or the grill.
Modern kitchens generally have two or three sections, or they may operate as one team. The senior Chef de Partie (sometimes called ?sous chef?) will usually be in overall charge when the head chef is away.
Key responsibilities
Working as Chef de Partie in a modern kitchen, you will have a hands-on role. Key areas include:
- preparing, cooking and presenting a range of dishes, assisted by commis and/or trainee chefs
- helping to develop new dishes and menus when required
In addition you must pay careful attention to:
- hygiene
- health and safety
- portion and waste control, to help ensure profit margins are maintained
What skills do I need?
Experience in the kitchen is essential.
What qualifications do I need?
Catering colleges are the best place to prepare for a job in the kitchen. There are many courses to choose from around the country. If you are not able to take up a formal course, there are still plenty of opportunities to work your way up. You could start as a kitchen attendant and apply for any training your employer can offer.
Is it the right job for me?
To be a successful Chef de Partie you should enjoy the fast pace of working in a kitchen coupled with the desire to become expert in your particular section. You'll need to be able to work as part of a team while under pressure, and to provide clear instruction to commis and/or trainee chefs who are working with you.