Chef de partie

Chef de partie

Run a specific section of a professional kitchen, such as sauces, pastries or fish

A chef de partie is responsible for running a specific section of the kitchen. As this type of chef, you’ll usually manage a small team of workers, who you must keep organised so that dishes go out on time and the work area remains clean and orderly. In smaller kitchens, you may work independently as the only person in your section. Also known as a station or section chef, the chef de partie reports to the senior chef and has a very important role in any kitchen. As an apprentice, you’ll learn how to prepare, cook and finish a range of dishes, through construction, traditional, classical and modern skills and techniques, as well as culinary science and contemporary styles, including the effects of preparation, cooking and finishing methods on the end product.


Duration: 18 months

Relevant school subjects: Food technology

Entry requirements: Depend on employer, but likely GCSEs or equivalent

Achievement upon completion: Level 3 (Advanced)—equivalent to A-levels

Potential salary upon completion: £18,000 per annum

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