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What does a Chef De Partie do?

Learn all about Chef De Partie duties, skills and much more. Get expert advice on how to become a Chef De Partie.

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Brenna Goyette
Certified Professional Resume Writer, Career Expert

Published 4 min read

A chef de partie, also known as a station chef or line cook, is in charge of a particular area of food production in a restaurant. The chef de partie is responsible for supervising and training the kitchen staff working in that area, as well as keeping track of the food inventory and ordering new supplies as needed. In some kitchens, the chef de partie may also be responsible for menu planning and development.

Chef De Partie job duties include:

  • Reads recipes and/or product directions.
  • Selects choice of ingredients from suppliers.
  • Weighs, measures, and mixes ingredients according to recipe using various kitchen utensils and equipment.
  • Cuts, slices, chops, and grinds foodstuffs using manual and/or electric appliances.
  • Bakes, roasts, grills, fries, and/or sautés foods.
  • Prepares foods for broiling, grilling, frying, sautéing, or other cooking methods by marinating or rubbing with spices.
  • Portions, arranges, and garnishes food on serving plates.
  • Maintains sanitation standards in work areas and equipment.
  • Washes dishes and cleans kitchen after preparation and serving

Chef De Partie Job Requirements

A chef de partie, also known as a station chef or line cook, is in charge of a specific area of production in a kitchen. The typical stations are sauté, grill, and fry. In large kitchens, there may also be a garde manger (cold foods) and pastry stations. The chef de partie is responsible for all the food that comes out of their station, ensuring that it is of the highest quality and meets the standards set by the head chef. They must be able to work quickly and efficiently under pressure, as well as have excellent organizational skills.

Education and certification requirements for a chef de partie vary depending on the country. In the United States, there is no formal education or certification required, although many chefs de partie have completed culinary arts programs at technical schools or community colleges. In other countries, such as France and Italy, chefs de partie must complete a rigorous apprenticeship program lasting several years before they are allowed to work in a professional kitchen.

Experience is also important for chefs de partie. Many have worked their way up through the ranks of a kitchen, starting as dishwashers or prep cooks before being promoted to their current position. Some chefs de partie may have experience working in other kitchens before taking on a leadership role in their current one. No matter what their background, all chefs de partie must have a passion for food and cooking if they want to be successful in this demanding career.

Chef De Partie Skills

  • Leadership
  • Communication
  • Organization
  • Multi-tasking
  • Planning
  • Problem solving
  • Creativity
  • Flexibility
  • Patience
  • Attention to detail
  • Teamwork

Related: Top Chef De Partie Skills: Definition and Examples

How to become a Chef De Partie

A Chef De Partie, or station chef, is the chef in charge of a particular area of food production in a restaurant. As the head of a station, the Chef De Partie is responsible for the quality of the food that comes out of their kitchen. In order to become a Chef De Partie, one must first complete an accredited culinary arts program. After completing a culinary arts program, the next step is to gain experience working in a professional kitchen. Many chefs start their careers as line cooks or prep cooks before being promoted to a station chef position. Once you have gained enough experience working in a professional kitchen, you can apply for a Chef De Partie position at a restaurant.

Related: Chef De Partie Resume Example

Related: Chef De Partie Interview Questions (With Example Answers)