Chef De Partie

A Chef de Partie (Station Chef) manages a specific section of a kitchen—such as sauces, grill, larder, or pastry—ensuring high-quality food preparation, plating consistency, and strict sanitation standards. They supervise commis chefs, manage station inventory, and assist senior chefs with menu development. 

Key Responsibilities

• Station Management: Overseeing a designated section (e.g., saucier, poissonier, entremetier) to ensure smooth operation during service.
• Food Preparation & Cooking: Preparing, cooking, and presenting dishes according to the head chef’s recipes and standards.
• Supervision: Guiding and training demi-chefs or commis chefs working in their section.
• Quality & Safety: Maintaining strict health, hygiene, and safety standards (e.g., HACCP) in their work area.
• Inventory Control: Managing stock levels, monitoring waste, and ordering supplies for their section.
• Menu Development: Assisting the Sous Chef or Head Chef in creating new dishes and developing menus. 

Requirements & Skills

• Experience: Previous experience as a Commis Chef or in a similar, fast-paced kitchen role.
• Culinary Knowledge: Strong understanding of cooking techniques, ingredients, and food safety.
• Leadership: Ability to supervise and train junior staff.
• Teamwork: Excellent communication skills and ability to work under pressure.
• Certification: Culinary school diploma or professional training is often preferred. 

Common Work Conditions

• Often requires working in, and in some cases leading, a brigade system.
• Usually involves long hours, evenings, weekends, and split shifts.