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At Pertemps,
The average salary for:

Chef De Partie
for a Temporary role in
South West is
£31,200

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JOB DESCRIPTION

A Chef de Partie, often abbreviated as CDP, is a professional chef who holds a specific position within a kitchen's hierarchical structure. The term "Chef de Partie" is French and translates to "Chef of Section" or "Station Chef." In a kitchen brigade system, the Chef de Partie is responsible for a specific section or station, overseeing the preparation and cooking of dishes assigned to that area. This role is crucial in maintaining the efficiency and quality of the kitchen's output.

QUALIFICATIONS

There are no formal academic requirements. Training is provided Off and on-the-job. NVQs/ SVQs, BTEC Certificates and Diplomas and foundation degrees are available. Apprenticeships are also available. Courses are also run by private cookery schools.

TASKS

  • Oversee a specific section or station in the kitchen, such as sauces, fish, grill, pastry, or others, depending on the kitchen's layout and menu..
  • Prepare and cook dishes assigned to their station according to established recipes and standards..
  • Ensure the quality, taste, and presentation of dishes meet the restaurant's expectations..
  • Supervise and coordinate the work of Commis Chefs and other kitchen staff working in the Chef de Partie's section..
  • Provide guidance, training, and support to junior members of the team..
  • Work closely with the Sous Chef and Head Chef to plan menus, discuss special requirements, and contribute to overall kitchen operations..
  • Manage inventory for the section, including monitoring stock levels and communicating with the kitchen's central inventory control..
  • Ensure that all dishes leaving their section meet the established quality and presentation standards..
  • Monitor and maintain high levels of cleanliness and hygiene in their section..
  • Contribute ideas and suggestions for menu development within their area of expertise..
  • Collaborate with the culinary team on new dishes and specials..
  • Provide training to new kitchen staff or junior chefs working in their section..
  • Foster a positive and collaborative work environment..
  • Strictly adhere to health and safety regulations and food safety standards..
  • Ensure that all staff in their section follow proper procedures..
  • Manage the timing of dish preparation to ensure that all components are ready for service..
  • Coordinate with other sections to maintain a smooth workflow during service..
  • Occasionally interact with customers, explaining dishes or accommodating special requests..
  • Ensure customer satisfaction with dishes from their section..
  • Address challenges and issues that arise in their section promptly and efficiently..
  • Collaborate with other sections to resolve kitchen-wide challenges..

Salaries from this search have been calculated using current and historical roles, which have been advertised with Pertemps in the last 2 years. Data is updated in real time as jobs are posted, and the search results calculate averages of all job posts that fit the role category.

Salary comparison results are intended as a rough guide only. Actual salaries may vary based on qualifications, experience, location and company type. Salary figures do not include bonuses or benefits.

We do not collect your salary information, this is only used for the page to provide you with enhanced information. Weekly pay is calculated by dividing the annual salary by 48 working weeks.

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