Chef De Partie
Career information and advice on being a Chef De Partie

In your role as a Chef de Partie (sometimes referred to as a Line Cook) you will be accountable to the Head Chef and be responsible for the running of a given station in a large and traditionally organised kitchen. 

In large kitchens, several Trainees Chefs and/or Commis might assist you. In most kitchens however, you will be the only worker in your section and specialise in preparing particular dishes. 

The different sections in the kitchen and thus Chef de Partie roles are:

• Chef de Partie of Sauces or Saucier - the Chef responsible for sautéed items and many different sauces.
• Chef de Partie of Meats or Rotisseur - the Chef specialising in roasted, fried and grilled meat.
• Chef de Partie of Larder / Startes  or Gardemanger - the Chef responsible for cold foods including salads and dressings, pâtés, cold hors d'oeuvres, and buffet items.
• Chef de Partie of Vegetables or Entremettier - the Chef who prepares vegetables, soups, pasta and eggs.
• Chef de Partie of Fish or Poissonnier - the Chef who prepares all fish and shellfish items and their sauces.
• Chef de Partie of Starters or Potager - the Chef who prepares soups and stocks.
• Chef de Partie of Pastry or Pattissier - the Chef who bakes breads, pastries and desserts.

In your role as Chef de Partie you would start your day early in the morning preparing food and often finish late at night.  You may be expected to work weekends and public holidays.  Your job role will require you to wear proper Chef’s attire which can include: a Chef’s hat/hair net, necktie, double breasted jacket, apron, trousers, clogs or steel-toe capped shoes.  This attire is necessary for health and hygiene reasons and to protect the wearer in the hot and humid conditions of the kitchen.

Your Functions May include

As a Chef de Partie you will play a hands on role and prepare, cook and present the dishes in your section.  You could be assisted by Commis and/or Trainee Chefs depending on how the kitchen is structured.

You may display your creative cooking ability by presenting your food in a visually appealing way and developing new dishes and menus.  You may also assist the Sous Chef or Head Chef to develop new menus and dishes.

You must at all times adhere to health and safety regulations and if there are Commis or Trainee Chefs under you; you must ensure their compliance as well.  Particular emphasis must be placed on hygiene and you will ensure that the kitchen is clean. You will also be expected to maintain a strict adherence to portion and wastage control.

Crucial to the running of the kitchen is to make sure that the cost of the food production is kept profitable.  Stock takes and costing new recipes all forms part of your day-to-day functions.