The chef de partie works as part of a team, typically reporting to the executive chef or the senior sous chef. Most roles will demand experience of one or two years in a kitchen with rosette status. Positions can be found in everything from large catering operations to large restaurants, hotels, pubs and event venues
Working in teams of this size invariably demands interpersonal skills and a minimum of experience. Many positions require relevant qualifications, including City & Guilds 706/1 and 706/2. Some positions offer the chance to gain further experience in stock management, as well as safety and hygiene management, including HACCP. Roles often offer the chance to learn by working alongside top chefs, including those holding Michelin stars
Work as chef de partie can offer considerable scope to expand the incumbent’s resume and skill set, as well as the chance to progress within the kitchen or catering environment. A median salary of £18,000 per year is available, with remuneration ranging from £16,000 to £22,000, plus tips and possibly accommodation.