Chef de Partie Job Description for Employers
Hiring the right chef de partie can make or break your kitchen’s consistency, pace, and morale. Whether you’re running a restaurant, hotel, or catering operation, this role is the backbone of your brigade.
This guide explains exactly what to include in your chef de partie job description for employers, so you can attract qualified chefs who are ready to lead a section and thrive under pressure.
What is a Chef de Partie?
A chef de partie (or CDP) is a section leader in a professional kitchen. Each CDP manages one area – grill, fish, veg, pastry, garnish, sauce etc – ensuring their station is fully prepped, service runs smoothly, and quality stays high.
They typically report to a sous chef and help guide junior staff. While they’re not in charge of the full kitchen, they are responsible for leading a team, maintaining standards, and delivering consistently strong service.
Chef de Partie Responsibilities
Here’s what to include when outlining responsibilities in your job post:
- Prepare and cook menu items specific to their station.
- Ensure mise en place is complete before service.
- Maintain cleanliness, hygiene and organisation in their area.
- Monitor quality and portion control during service.
- Train and support junior chefs or commis assigned to their section.
- Assist in menu development, plating design and efficiency improvements.
- Communicate clearly with sous chef and head chef to ensure service cohesion.
- This role requires hands-on leadership, not just cooking ability.
Skills and experience to look for
A strong CDP typically brings:
- 2+ years’ experience in a commercial kitchen, ideally in a similar role.
- Culinary qualification (e.g. Cert III Commercial Cookery or NVQ Level 3).
- Knowledge of cooking methods, prep systems and food safety protocols.
- Calm, organised approach under pressure.
- A team-first mindset and mentoring ability.
- Excellent communication skills.
Look for candidates who can own a section, lead during service, and help create a positive kitchen culture.
Salary expectations (UK & Australia)
Setting a clear pay range helps attract the right calibre of candidates. Based on 2025 industry data:
UK: £23,000–£30,000/year is standard; top city or fine-dining roles may reach £35,000+.
Australia: AU$70,000–$80,000/year; senior CDPs in high-end or regional venues may earn AU$85K+.
Sources: Talent.com, PayScale, Indeed
How this role fits into your kitchen team
The CDP role bridges execution and leadership. They take pressure off the sous chef, set the standard for junior staff, and protect your consistency during service.
Hiring well here doesn’t just fill a gap 0 it strengthens the entire brigade.
Chef de Partie job description template (example)
Here’s a sample job description you can adapt and post directly:
Job Title: Chef de Partie
Location: [Insert Location]
Employment Type: Full-time / Part-time
Reports To: Sous Chef / Head Chef
Job Summary:
We are looking for an experienced chef de partie to join our kitchen team. You will be responsible for managing a designated section, preparing high-quality dishes, maintaining cleanliness and safety, and mentoring junior staff.
Key Responsibilities:
- Prepare and cook dishes in your section during service.
- Set up and manage mise en place to ensure readiness.
- Maintain hygiene and food safety standards at all times.
- Collaborate with the head chef and sous chef on menu items.
- Supervise and support junior chefs in your section.
- Help with stock control, ordering, and wastage reduction.
Requirements:
- Proven experience in a similar role.
- Culinary qualification (e.g. NVQ Level 3, Cert III).
- Ability to work in a fast-paced, team environment.
- Strong communication and leadership skills.
- Flexibility to work weekends and evenings.
Salary:
Competitive, based on experience.
Benefits:
List any perks, e.g. meals, uniforms, bonus, progression.
Final thoughts
A well-written chef de partie job description for employers is more than just a hiring tool – it’s your chance to set the tone for your kitchen. The CDP role is where many chefs develop their leadership skills, and by being clear about expectations, salary, and culture, you’ll attract candidates who are both skilled and ambitious.
Remember, today’s commis becomes tomorrow’s CDP, and a great CDP can quickly step into sous or head chef roles when the time comes. Investing the effort now to hire the right person not only fills a gap but strengthens your entire brigade for the long term.
If you position your business as a place where chefs can grow, be supported, and feel valued, you won’t just hire well – you’ll retain the kind of kitchen talent that drives consistency, creativity, and guest satisfaction.
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FAQs
What makes a great chef de partie candidate?
Look for chefs who’ve already worked a section, can communicate under pressure, and are proactive with junior staff. Reliability and consistency are key.
How can I tell if a CDP is ready to lead?
Ask about a time they managed a busy service, trained another chef, or improved a station setup. Leadership shows in the little things.
Should I include salary in the job ad?
Yes – clear pay bands attract more serious applicants and save time.
Can I promote internally?
Absolutely. Many strong CDPs are ready and waiting within your own team – use this template to shape the role clearly.
