Chef de Partie Job Description Template

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Chef de Partie Job Description Template

Job Brief

We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking according to the chef’s recipes and specifications. Your work will be an important factor to a client’s contentment. The ultimate goal is to expand our clientele and reputation to ensure long-term success.


  • Prepare menus in collaboration with colleagues
  • Ensure adequacy of supplies at the cooking stations
  • Prepare ingredients that should be frequently available (vegetables, spices etc.)
  • Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
  • Put effort in optimizing the cooking process with attention to speed and quality
  • Enforce strict health and hygiene standards
  • Help to maintain a climate of smooth and friendly cooperation


  • Proven experience in a Chef de Partie role
  • Excellent use of various cooking methods, ingredients, equipment and processes
  • Ability to multitask and work efficiently under pressure
  • Knowledge of best cooking practices
  • Culinary school diploma

What does Chef de Partie do?

A Chef de Partie, also known as a line cook or station chef, has several responsibilities in the kitchen. On a day to day basis, their duties typically include:

  1. Food Preparation: The Chef de Partie is responsible for preparing their assigned section of the kitchen. This involves organizing and collecting the necessary ingredients, ensuring they are fresh and of high quality. They may also be responsible for portioning ingredients and preparing mise en place (pre-prepared ingredients).

  2. Cooking: The Chef de Partie is responsible for cooking the dishes assigned to their particular station. This includes following recipes or instructions provided by the head chef or sous chef, ensuring consistency and quality. They must also be skilled at using different cooking techniques and equipment specific to their station.

  3. Station Management: The Chef de Partie is responsible for managing their station efficiently. This includes organizing their work area, maintaining cleanliness, and ensuring that ingredients and tools are properly stocked and replenished. They must also monitor cooking times and temperatures to ensure that dishes are prepared correctly.

  4. Training and Supervision: The Chef de Partie often assists in training and supervising junior cooks or apprentices who work under them. They may provide guidance, support, and feedback to help these individuals develop their skills and perform effectively.

  5. Menu Development: In some cases, the Chef de Partie may be involved in menu development and planning. They may provide input on new dishes, ingredients, and techniques based on their experience and knowledge.

  6. Quality Control: The Chef de Partie is responsible for maintaining high standards of food quality and presentation. They must ensure that dishes leaving their station meet the expectations of the head chef and match the establishment's standards.

  7. Communication: The Chef de Partie must communicate effectively with other kitchen staff, especially with the sous chef or head chef, to ensure smooth operations. They should be able to update on the progress of their station, report any issues or concerns, and coordinate with others during peak service hours.

Overall, the Chef de Partie plays a vital role in the kitchen, ensuring that their section operates smoothly and produces high-quality dishes.

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