What is chef de partie? A description and definition of the chef de partie.
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What Is A Chef De Partie?
The kitchen brigade ladder is a system used in professional kitchens. The first step on the ladder is the commis chef the next main position is the chef de partie. The chef de partie will have a lot of groundwork done in their training.

The chef de partie will be running a specific section in the kitchen and will have mainly at least one commis chef to work with. The chef de partie will be helping to develop and supervise any chef working with them.

Basic Overview Of The Sections A Chef De Partie Works On
The sections a chef de partie will be running in a professional kitchen include: Larder, sauce, fish, and pastry, The sections are positioned around the kitchen so the team can work together to produce and serve food to a high standard.

Larder – this is where the starters are prepared and served.

Fish – fish cooking is done. Sauce – here the meats are cooked and the sauces are prepared.

Pastry – this is where the desserts are prepared and served by a chef de partie running the section.

Sauce and meat cooking - This is a high skill area to develop. This takes time to master and the chef de partie will need a lot of experience to run these sections to a high standard. Once at this point the chef will be well on the way to a promotion and getting more into the management side of the business.

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Chef de partie training
This position on the kitchen brigade ladder is a great achievement, however, the learning carries on and moves forward. Mainly chefs will be learning on the job and developing, although there are catering colleges out there that offer advanced training for chefs.

At this point the chef should concentrate on working each section to a high standard, usually, the chef will start running the larder section and moving around the kitchen to the sauce section.

Chef de partie jobs
There are many jobs out there in this position and the opportunities are endless, travelling to other countries is done by many chefs. This role is the most in-demand role and there will always be work out there for the chef.

Many places the chef can find a good job include Hotels, restaurants, gastro pubs, event catering, sports stadiums, freelance chefs, private chefs, cruise ships and casinos.

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Chef de partie London
Many chefs from the UK and all over the world work in London as a chef. Without a doubt, London is an absolute must in my opinion for chefs to work in. The opportunities are endless and the standard of food is from the back street boozer service simple food to some of the best hotels and restaurants in the world.

Once a chef de partie has the experience of working in London it will be great to have on their cv. Living can be expensive, so working in London to save money is not a good idea, but to work in great places and meet fantastic people is great.

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