Catering and hospitality
Chef de partie
A chef in charge of a particular area of production in a restaurant.
Summary
This occupation is found in the Hospitality industry across a range of sectors including hospitality, aviation and care. Chef de parties may work in different types of organisations and employers such as restaurants, hotels, care homes or hospitals, military establishments and cruise ships. The broad purpose of the occupation is to prepare, cook and finish complex dishes while overseeing a section of the kitchen, which could be the pastry, larder, butchery, fish, sauce or vegetable section of the kitchen. A chef de partie will oversee and supervise team members with receiving, storing, preparing, cooking and finishing of a range of food items to support the kitchen in providing the culinary offer. A chef de partie will contribute and help the sous chef and head chef to review and refresh new dishes and menus. Chef de parties are responsible for ensuring their team and themselves maintain high standards of personal, and food hygiene and oversee the receiving and correct storage of deliveries. They oversee and monitor the quality and safety of food, whilst maximising yield and quality ensuring that waste is minimised. By meeting the required operational standards, chef de parties will deliver the customer experience, leading to desired revenue and profit margins thereby increasing business performance and competitiveness within the market. In their daily work, an employee in this occupation interacts with a team (brigade) of chefs, the wider team including front of house staff, suppliers and customers. A chef de partie will organise a small team to produce cook and finish a range of food items. If they work in a smaller establishment, they will take responsibility for producing cooking and finishing a range of complex food items required for each service for a particular section. Chef de parties may work unsociable hours including early mornings, late evenings, weekends and holidays. An employee in this occupation will be responsible for overseeing, monitoring and supervising a specific section of the kitchen. This type of chef usually manages a small team of workers, which they must keep organised so that dishes go out on time and the work area remains clean and orderly. However, in smaller kitchens a chef de partie may work independently as the only person in their section. The chef de partie reports to a senior chef (such as sous chef, head chef, chef patron depending on the hierarchy of the establishment) and has a very important role in any kitchen.
Typical job titles include
- Chef de Partie | Line Chef | Section Chef
Knowledge, skills and behaviours (KSBs)
K1:
how industry and food trends, customer preferences, seasonality, provenance and global environmental factors influence the development of dishes and menus
K2:
how technology supports the development and production of complex dishes and menu items in the kitchen environment
K3:
the principles of advanced food preparation and cooking; traditional and modern cuisine; taste; allergens; diet and nutrition to produce complex dishes and menu items that meet business and customer requirements
K4:
Advanced preparation methods or a variety of basic methods combined in a complex manner for meat, poultry, game and offal dishes and menu items for example, hanging, skinning, plucking, checking for and removing shot, boning, stuffing, filling, tying, trussing, trimming, rolling, tenderising, chining, larding, barding, portioning, seasoning, marinating, ballantine, galantine, smoking (hot and cold)
K5:
Advanced preparation methods or a variety of basic methods combined in a complex manner for fish dishes and menu items (including white fish round and flat, oily fish, exotic fish categories) and shellfish dishes and menu items including gutting, cleaning, descaling, skinning, trimming, filleting, removing bones, shelling, cutting, marinating, coating
K6:
Advanced preparation methods, or a variety of basic methods combined in a complex manner, for vegetable dishes and menu items (including roots, bulbs, flower heads, fungi, seeds and pods, tubers, leaves, stems, vegetable fruit categories) dishes and menu items including washing, peeling, chopping, slicing, trimming, grating, turning, combining further ingredients
K7:
Advanced preparation methods, or a variety of basic methods combined in a complex manner, for vegetable protein (for example, soya, Quorn, seitan, tofu) dishes and menu items including rehydrating, chopping, slicing, trimming, grating, combining further ingredients
K8:
Advanced preparation methods for sauces, or a variety of basic methods combined in a complex manner, (for example, compound butter, beurre manié, cold roux, emulsified, cream thickened, white/brown sauce derivatives, reduced) including weighing, measuring, chopping, roux, skimming, passing, straining, blending, whisking, clarifying, reducing, chilling, addition of a liaison, puréeing
K9:
Advanced preparation methods for soups or a variety of basic methods combined in a complex manner (for example, consommé, bisque, chowder, velouté, cold) including weighing, measuring, chopping, roux, skimming, passing, straining, blending, whisking, clarifying, reducing, chilling, addition of a liaison, puréeing
K10:
Advanced preparation methods for dough and batter products (including laminated and fermented), or a variety of basic methods combined in a complex manner, including weighing, measuring, sieving, mixing, kneading, proving, knocking back, shaping, laminating, folding
K11:
Advanced preparation methods for paste products, or a variety of basic methods combined in a complex manner, (including short, sweet, suet, choux, puff, flaky, sable, hot water, convenience) including weighing, measuring, sifting, rubbing in, kneading, creaming, resting, aerating, conditioning/chilling, piping, laminating, rolling, folding, lining, moulding, trimming
K12:
Advanced preparation methods for hot, cold and frozen desserts, or a variety of basic methods combined in a complex manner, (for example, ice-cream / sorbet-based, mousse, soufflés, egg-based set, bavarois, hot sponge-based, fruit-based, paste-based) including, sieving, mixing, creaming, aeration, adding flavours/colours, puréeing, combining, use of moulds, combining
K13:
Advanced preparation methods for biscuits, or a variety of basic methods combined in a complex manner, (for example, tuiles, sable, Viennese, Japonaise, Dutch), advanced preparation methods for cakes and sponges (for example, sugar batter, flour batter, melted method, fatless sponge, separated egg method, whole egg foams, aerated egg white method, scones) or a variety of basic methods combined in a complex manner including weighing, measuring, creaming, beating, whisking, folding, rubbing in, greasing, glazing, portioning, piping, shaping, filling, rolling, lining, spreading, smoothing, mixing, stacking, coating, slicing
K14:
Advanced cooking methods for meat, poultry, game and offal dishes and menu items, or a variety of basic methods combined in a complex manner, including searing, grilling, griddling, frying (deep, shallow, sauté and stir), braising, stewing, baking, roasting, pot roasting, steaming, boiling, poaching, bain-marie, sous-vide, en papillote, spatchcock, smoking, confit, combination
K15:
Advanced cooking methods for fish and shellfish dishes and menu items, or a variety of basic methods combined in a complex manner including frying (deep, sauté and shallow), grilling, poaching, baking, steaming, stewing, boiling, en papillote, sous-vide, confit, smoking, ceviche, combination
K16:
Advanced cooking methods for vegetables dishes and menu items, or a variety of basic methods combined in a complex manner and vegetable protein dishes and menu items including blanching, boiling, roasting, baking, grilling, braising, frying (deep, shallow and stir), steaming, stewing, confit, sous-vide, smoking, pickling, ceviche, combination
K17:
Cooking methods for advanced sauces and soups, or a variety of basic methods combined in a complex manner, including boiling, simmering, reducing, thickening, flavouring, addition of a liaison
K18:
Cooking methods for advanced dough and batter products, or a variety of basic methods combined in a complex manner including baking and frying
K19:
Cooking methods for advanced paste products, or a variety of basic methods combined in a complex manner, including baking, combination cooking
K20:
Cooking method for advanced biscuits, cakes and sponges or a variety of basic methods combined in a complex manner, (for example, sugar batter, flour batter, melted method, fatless sponge, separated egg method, whole egg foams, aerated egg white method, scones) – baking
K21:
Cooking methods for advanced hot, cold and frozen desserts, or a variety of basic methods combined in a complex manner, including, poaching, baking, boiling, steaming, deep frying, bain-marie, microwaving
K22:
Advanced finishing methods for all food groups including resting, garnishing, adding sauce, dressing, glazing, gratinating, piping, icing, filling, decorating, dusting, dredging, decorating, moulding, de-moulding, cooling, stacking, portioning, cutting, sprinkling, lattice, quadrillage, scoring and why each method is applied
K23:
how traditional, classical and modern skills and techniques, culinary science and contemporary styles affect the advanced preparation, cooking and finishing methods of the complex dishes and menu items
K24:
how to maximise yield and quality, and minimise wastage of ingredients and other resources
K25:
problem-solving techniques when maintaining standards whilst working in a challenging, time bound environment
K26:
the food safety practices and procedures to ensure the safe preparation and cooking of food
K27:
what to look for in ingredients and how to handle and store them to maintain quality, in line with food safety legislation
K28:
how to brief, coach and motivate others positively to deliver quality dishes and menu items
K29:
their role in building teams and inter-team relationships, and how to influence behaviours of team members both back and front of house
K30:
how to work with people from a wide range of backgrounds and cultures and recognise how local demographics may impact on the product range of the business
K31:
the methods available (for example, instructor-led, virtual, web-based, coaching, discussion, simulation and role-play) and importance of, training and development to maximise the performance of self and team
K32:
how the business strategy, customer profile, culture and constraints influence the development of creative, profitable, and competitive menus
K33:
the principles of profit and loss, and recognise how to support the overall financial performance of the business through operating efficiently to reduce wastage and deliver profit margins
K34:
The relevant legislation regulations and responsibilities pertinent to this occupation
K35:
the principles of risk assessment and how to identify, plan for and minimise risks to the service and operation
Technical Educational Products
- ST0227: Chef de partie (Level 3) Approved for delivery
- Reference:
- OCC0227
- Status:
Approved occupation
- Average (median) salary:
- £26,425 per year
- SOC 2020 code:
- 5434 Chefs
- SOC 2020 sub unit groups:
- 5434/00 Chefs
- 5435/00 Cooks
S1:
Review and refresh menus and dishes in line with business requirements and influencing factors
S2:
use technology in line with business procedures and guidelines to achieve the best result
S3:
use a range of advanced preparation and cooking skills and techniques to prepare, cook and finish complex dishes and menu items in line with business requirements
S4:
use standard operating procedures which reflect the most appropriate methods for maximising yield and minimising waste when producing quality dishes and menu items in line with business requirements
S5:
prioritise tasks, directing others as appropriate, and ensuring they are completed timely and to the required standard
S6:
prepare, cook and finish food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times and food safety management procedures followed and recorded
S7:
ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer
S8:
brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard
S9:
work collaboratively across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome
S10:
use methods of communication that achieves the desired result and demonstrates a flexible customer centric culture
S11:
develop own skills and knowledge, and those of the team, through training and experiences
S12:
apply techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience
S13:
monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs
S14:
use sustainable working practices and encourage and support others to do the same
S15:
comply with legal requirements and inspire confidence by maintaining the safety and security at all times
S16:
risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation
Technical Educational Products
- ST0227: Chef de partie (Level 3) Approved for delivery
- Reference:
- OCC0227
- Status:
- Approved occupation
- Average (median) salary:
- £26,425 per year
- SOC 2020 code:
- 5434 Chefs
- SOC 2020 sub unit groups:
- 5434/00 Chefs
- 5435/00 Cooks
B1:
be solution focused to achieve the required outcome
B2:
support colleagues, customers and the business
B3:
promote efficient ways of working to the team
B4:
remain calm under pressure to deliver the required outcomes
B5:
be commercially aware in approach to all aspects of work
B6:
advocate the importance of working safely and legally in the best interest of all people
B7:
commit to and reflect on own and team professional development and learning
B8:
Promote a customer centric culture
Technical Educational Products
- ST0227: Chef de partie (Level 3) Approved for delivery
- Reference:
- OCC0227
- Status:
- Approved occupation
- Average (median) salary:
- £26,425 per year
- SOC 2020 code:
- 5434 Chefs
- SOC 2020 sub unit groups:
- 5434/00 Chefs
- 5435/00 Cooks
