Chef de partie

Chef de partie Job Profile and Description

The chef de partie, is charged with the duty of running a specific section of the kitchen in a restaurant. In restaurants with large kitchens, the chef may have two or more people working under them. In smaller kitchens however, the chef de partie works independently. A chef de partie is also referred to as a station chef or line cook.

Duties and Responsibilities

The chef de partie’s job duties and responsibilities are:

  • Assists and supports the head chef in food preparation
  • Prepares the starters as well as the vegetables
  • Coordinates banqueting events
  • Provides support to the restaurants sales and marketing team
  • Is involved in the training of lower cadre staff
  • Helps with menu planning
  • Oversees breakfast preparation and service
  • Oversees special events preparations and service
  • Oversees food preparation, cooking and presentation in the restaurant
  • Enforces safety, health and hygiene standards in the kitchen
  • Troubleshoots any problems that may arise in the kitchen
  • Ensures that food goes to the customers in a timely manner
  • Manages and supervises the commis chefs that work under them (if applicable)

Skills and Specifications

A chef de partie is required to have particular skills and knowledge that will enable them perform their duties effectively and efficiently. A chef de partie’s job skills and specifications include:

  • Must have a love and passion for food
  • Good management and organizations skills
  • The ability to work under pressure
  • Excellent oral and written communication skills
  • Attention to detail and ability to identify and solve problems
  • The ability to work in work environments that are openly diverse
  • The ability to work without help and in a team
  • Superior customer service skills

Education and Qualifications

A degree or diploma is restaurant management and/or food and beverage management is adequate for any individual wishing to serve in this position. A minimum of one year as a line cook in a high volume restaurant is required.

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