A chef de partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers, which they are responsible for keeping organized so that meals go out on time and the work area remains clean and orderly. However, in smaller kitchens a chef de partie may work independently as the only person in their section. Also known as a line cook or station chef, the chef de partie has a very important role in any kitchen. The person in this station chef is third in command, with the head chef being first in command the sous chef being second in command.
A chef de partie job is not an entry-level position, and is obtainable only after a chef has gained considerable experience working in kitchen at a lower level. This is an important job in any kitchen that comes with a lot of independence.
A chef de partie is responsible for all culinary dishes that are prepared in their section. Because of this, a successful chef de partie must be very knowledgeable about his or her speciality, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A chef de partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the sous chef and head chef.
A chef de partie’s primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.
Although the average salary for a chef de partie is between $20,000 and $34,000, higher-paying positions, particular in larger organizations and for very experienced chef de parites. Chef de parties can also have their salaries increased by taking on additional job responsibilities such as training an apprentice.