How to become a Chef de Partie

£20,000

estimated salary

What do they do?

Big fan of fine dining? Join the Partie…

Chef de Parties, also known as Station Chefs or Line Cooks, are in charge of one particular part of the kitchen – overseeing the preparation, cooking and presentation of all the food in their area.

The sections they could cover include everything from vegetables, meat and fish, right through to pastry and sauces. In larger kitchens, Chef de Parties may also have assistants to help them with their tasks, such as Demi-Chef de Parties or Commis Chefs.

In terms of kitchen hierarchy, they rank third (below Head Chefs and Sous Chefs).

Typical day-to-day duties for a Chef de Partie may include:

  • Preparing ingredients
  • Cooking and serving up food for their specific area (e.g. sauces, meat and fish)
  • Assisting the Sous Chef/Head Chef with the creation of new dishes
  • Rotating food and ordering/maintaining stock
  • Training and managing members of the team
  • Providing a healthy working environment


Is it right for me?

Chef de Parties are usually very experienced members of the kitchen team, meaning you’ll usually have to build up a few years of training in lower level roles in order to break into the industry.

You’ll also need to be incredibly knowledgeable in your own area – whether it’s knowing the difference between your Américaine and your Allemande for a Saucier, or actually understanding the word Croquembouche for anyone thinking of becoming a Pâtissier.

A good knowledge of certain French words and/or soggy bottoms preferred, but not necessarily essential…

Other important attributes for a Chef de Partie include:

  • Independence
  • A cool head under pressure
  • Assertiveness
  • A cool head under pressure
  • Attention to detail
  • Excellent delegation and organisational skills
  • Did we mention a cool head under pressure?

Career Progression

Commis Chef

Up to £18,000

Chef de Partie

Up to £20,000

Sous Chef

Up to £25,000


What's it really like?

I spent three years as a Commis Chef before I got my first Section Chef role. I’m a Poissonier, which basically means I’m in charge of all fish dishes that get ordered in the restaurant, as well as any accompanying sauces. The thing I love most about my job is the responsibility and independence I have. I report in to the Sous Chef, but I’m completely in charge of everything in my area, and it’s set up exactly how I want it. It’s a lot of responsibility, and you can’t hide behind anyone if you’re not doing a good job – but that’s why I love it. Although I don’t completely love coming home smelling of fish every day, if I’m honest...



Get qualified

There are no set qualifications needed in order to become a Chef de Partie. However, some form of on-the-job training, such as a City & Guilds certification, BTEC or NVQ, will definitely help you progress to the next level. You’ll also have to complete a food hygiene course in order to work within the kitchen.

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