A look into the kitchen brigade role of the chef de partie. The chef de partie is the next step up from a commis chef. From a chef de partie level the chef will move up the brigade ladder to a sous chef. And then up to a head chef. Many chefs move into a chef de partie role after around 3 years as a commis chef.

1. Chef De Partie
Kitchen Positions And
Responsibilities
THE BASICS
By Christopher Flatt
www.becomingachef.co.uk

2. •A Chef De Partie - Works On The Various Sections
•Above The Commis Chef And Below The Sous Chef
•There Are Various Sized Kitchen Brigades
•A 5 Star Hotel / Gastro Pub In The Cotswolds
•The Five Star Hotels May Have Several Restaurants
•Each Of These Restaurants Will Have Its Own Chef
De Parties

3. The Main Chef De Partie
Kitchen Positions

4. •Vegetable / Garnish Section
•Preparing The Vegetables And Garnishes
•Making Of Mash Potato Or Washing Of Spinach.
•Larder / Cold Starters
•Preparing The Salads And Cold Starters
•May Also Be Preparing And Serving The Desserts
•Sauce / Meat
•Preparing And Cooking The Meats, Stocks, Sauces
•Chef De Parties With Established Cooking Skills And
A Few Years Of Good Experience

5. •Fish
•Preparing And Cooking Of The Fish,
•Fish Prep And Cooking May Be Done On The Sauce
Meat Section
•Grill
•A Grill Section Will Be Mainly Used In The Large
Restaurants With High Customer Turnovers.
•Pastry
•Pastry Work May Be Done By The Chef De Parties
On Larder
•Floater

6. •There Are Various Positions A Chef De Partie Can
Work Within A Kitchen Brigade
•It Is A Good Idea To Know How A Kitchen Operates
When Applying For A Chef De Partie Job
•Some Chefs Rotate CDP’s Around The Sections
•In Others A Chef De Partie May Find Themselves On
The Larder Section For A Long Period Of Time