FIND PERSONALIZED JOBS
Sign up to Zippia and discover your career options with your personalized career search.
×
FIND
PERSONALIZED JOBS

Log In

Log In to Save

Sign Up to Save

Sign Up to Dismiss

Sign Up

or

The email and password you specified are invalid. Please, try again.

User already exist with emailId.

Email and password are mandatory

Forgot Password?

Don't have an account? Sign Up

reset password

Enter your email address and we will send you a link to reset your password.

Back to Log In

Log In

Log In to Save

Sign Up to Save

Sign Up to Dismiss

Sign up to save the job and get personalized job recommendations.

or

The email and password you specified are invalid. Please, try again.

Email and password are mandatory

Already Have An Account? Log in

reset password

Enter your email address and we will send you a link to reset your password.

Back to Log In

Job Saved

See your Saved Jobs now

or

find more interesting jobs in

Job Dismissed

Find better matching jobs in

Become A Chef De Partie

Where do you want to work?

To get started, tell us where you'd like to work.
Sorry, we can't find that. Please try a different city or state.

Working As A Chef De Partie

  • Identifying Objects, Actions, and Events
  • Communicating with Supervisors, Peers, or Subordinates
  • Getting Information
  • Monitor Processes, Materials, or Surroundings
  • Performing General Physical Activities
  • Outdoors/walking/standing

  • $24,260

    Average Salary

What Does A Chef De Partie Do

Cooks prepare, season, and cook a wide range of foods, which may include soups, salads, entrees, and desserts.

Duties

Cooks typically do the following:

  • Ensure the freshness of food and ingredients
  • Weigh, measure, and mix ingredients according to recipes
  • Bake, grill, or fry meats, fish, vegetables, and other foods
  • Boil and steam meats, fish, vegetables, and other foods
  • Arrange, garnish, and sometimes serve food
  • Clean work areas, equipment, utensils, and dishes
  • Cook, handle, and store food or ingredients

Cooks usually work under the direction of chefs, head cooks, or food service managers. Large restaurants and food service establishments often have multiple menus and large kitchen staffs. Teams of restaurant cooks, sometimes called assistant cooks or line cooks, work at assigned stations equipped with the necessary types of stoves, grills, pans, and ingredients.

Job titles often reflect the principal ingredient cooks prepare or the type of cooking they do—vegetable cook, fry cook, or grill cook, for example.

Cooks use a variety of kitchen equipment, including broilers, grills, slicers, grinders, and blenders.

The responsibilities of cooks vary depending on where they work, the size of the facility, and the level of service offered. However, in all establishments, they follow established sanitation procedures when handling food. For example, they store food and ingredients at the correct temperatures to prevent bacterial growth.

The following are examples of types of cooks:

Restaurant cooks prepare a wide selection of dishes and cook most orders individually. Some restaurant cooks may order supplies, set menu prices, and plan the daily menu.

Fast-food cooks prepare a limited selection of menu items in fast-food restaurants. They cook and package food, such as hamburgers and fried chicken, to be kept warm until served. For more information on workers who prepare and serve items in fast-food restaurants, see the profiles on food preparation workers and food and beverage serving and related workers.

Institution and cafeteria cooks work in the kitchens of schools, cafeterias, businesses, hospitals, and other institutions. For each meal, they prepare a large quantity of a limited number of entrees, vegetables, and desserts, according to preset menus. These cooks usually prepare meals in advance and seldom take special orders.

Short-order cooks prepare foods in restaurants and coffee shops that emphasize fast service and quick food preparation. They usually prepare sandwiches, fry eggs, and cook french fries, often working on several orders at the same time.

Private household cooks, sometimes called personal chefs, plan and prepare meals in private homes, according to the client’s tastes and dietary needs. They order groceries and supplies, clean the kitchen, and wash dishes and utensils. They also may cater parties, holiday meals, luncheons, and other social events. Private household cooks typically work for one full-time client, although some are self-employed or employed by an agency, regularly making meals for multiple clients.

Show More

Show Less

How To Become A Chef De Partie

Most cooks learn their skills through on-the-job training and work-related experience. Although no formal education is required, some restaurant cooks and private household cooks attend culinary schools. Others attend vocational or apprenticeship programs.

Education

Vocational cooking schools, professional culinary institutes, and some colleges offer culinary programs for aspiring cooks. These programs generally last from a few months to 2 years and may offer courses in advanced cooking techniques, international cuisines, and various cooking styles. To enter these programs, candidates may be required to have a high school diploma or equivalent. Depending on the type and length of the program, graduates generally qualify for entry-level positions as a restaurant cook.

Training

Most cooks learn their skills through on-the-job training, usually lasting a few weeks. Trainees generally first learn kitchen basics and workplace safety and then learn how to handle and cook food.

Some cooks learn through an apprenticeship program. Professional culinary institutes, industry associations, and trade unions may sponsor such programs for cooks. Typical apprenticeships last 1 year and combine technical training and work experience. Apprentices complete courses in food sanitation and safety, basic knife skills, and equipment operation. They also learn practical cooking skills under the supervision of an experienced chef.

The American Culinary Federation accredits more than 200 academic training programs and sponsors apprenticeships through these programs around the country. The basic qualifications for entering an apprenticeship program are as follows:

  • Minimum age of 17
  • High school education or equivalent
  • Pass substance abuse screening

Some hotels, a number of restaurants, and the Armed Forces have their own training programs.

Work Experience in a Related Occupation

Many cooks learn their skills through work-related experience. They typically start as a kitchen helper or food preparation worker, learning basic cooking skills before they advance to assistant cook or line cook positions. Some learn by working under the guidance of a more experienced cook.

Advancement

The American Culinary Federation certifies chefs, personal chefs, pastry chefs, and culinary administrators, among others. For cooks seeking advancement to higher level chef positions, certification can show accomplishment and lead to higher paying positions.

Advancement opportunities for cooks often depend on training, work experience, and the ability to prepare more complex dishes. Those who learn new cooking skills and who handle greater responsibility, such as supervising kitchen staff in the absence of a chef, often advance. Some cooks may train or supervise kitchen staff, and some may become head cooks, chefs, or food service managers.

Important Qualities

Comprehension. Cooks need to understand orders and follow recipes to prepare dishes correctly.

Customer-service skills. Restaurant and short-order cooks must be able to interact effectively with customers and handle special requests.

Dexterity. Cooks should have excellent hand–eye coordination. For example, they need to use proper knife techniques for cutting, chopping, and dicing.

Physical stamina. Cooks spend a lot of time standing in one place, cooking food over hot stoves, and cleaning work areas.

Sense of taste and smell. Cooks must have a keen sense of taste and smell to prepare meals that customers enjoy.

Show More

Show Less

Do you work as a Chef De Partie?

Chef De Partie Jobs

NO RESULTS

Aw snap, no jobs found.

Add To My Jobs

Do you work as a Chef De Partie?

Help others decide if this is a good career for them

Average Length of Employment
Executive Chef 5.6 years
Chef/Owner 5.4 years
First Cook 3.9 years
Personal Chef 3.3 years
Pastry Chef 3.0 years
Chef/Catering 3.0 years
Head Chef 3.0 years
Cooking Chef 3.0 years
Sous Chef 2.9 years
Chef De Cuisine 2.8 years
Banquet Chef 2.7 years
Chef 2.5 years
Assistant Chef 2.2 years
Chef De Partie 2.0 years
Line Chef 1.9 years
Top Employers Before
Sous Chef 15.3%
Chef 14.5%
Line Cook 12.0%
Cook 11.0%
Internship 5.2%
Lead Cook 2.9%
Head Chef 2.7%
Trainee 2.2%
Prep Cook 2.0%
Apprentice 1.6%
Waitress 1.5%
Top Employers After
Sous Chef 21.9%
Chef 13.5%
Head Chef 4.2%
Cook 3.5%
Line Cook 3.4%
Chef/Owner 2.0%
Lead Cook 1.5%

Do you work as a Chef De Partie?

Chef De Partie Demographics

Gender

Male

77.1%

Female

19.5%

Unknown

3.4%
Ethnicity

White

71.7%

Hispanic or Latino

14.5%

Asian

10.1%

Unknown

3.0%

Black or African American

0.7%
Show More
Languages Spoken

Spanish

30.4%

French

25.0%

Italian

18.2%

Chinese

3.4%

Japanese

3.4%

German

2.7%

Korean

2.7%

Thai

2.7%

Portuguese

2.0%

Greek

1.4%

Hawaiian

1.4%

Mandarin

1.4%

Berber

0.7%

Indonesian

0.7%

Telugu

0.7%

Cantonese

0.7%

Malay

0.7%

Venetian

0.7%

Hindi

0.7%

Tagalog

0.7%
Show More

Chef De Partie Education

Schools

Culinary Institute of America

25.1%

Johnson & Wales University

23.0%

Le Cordon Bleu College of Culinary Arts

7.8%

Arizona Culinary Institute

7.4%

French Culinary Institute

3.5%

Cornell University

3.5%

New England Culinary Institute

3.2%

Art Institute of Atlanta

2.8%

Cooking and Hospitality Institute of Chicago

2.5%

Johnson County Community College

2.5%

Kendall College

2.5%

The Institute of Culinary Education School

2.1%

Florida State University

2.1%

Florida International University

2.1%

Westmoreland County Community College

1.8%

Le Cordon Bleu College of Culinary Arts - Scottsdale

1.8%

Indiana University of Pennsylvania

1.8%

Southern New Hampshire University

1.8%

Sistema Universitario Ana G Mendez - Universidad Del Este

1.4%

Auburn University

1.4%
Show More
Majors

Culinary Arts

52.6%

Hospitality Management

11.4%

Business

7.4%

Health Care Administration

5.4%

Management

5.1%

Food And Nutrition

2.8%

Education

2.1%

Food Science

1.3%

English

1.2%

Communication

1.2%

Liberal Arts

1.2%

Finance

1.2%

Political Science

1.0%

Marketing

1.0%

Fine Arts

0.9%

General Studies

0.9%

Psychology

0.9%

Engineering

0.9%

Entertainment Business

0.8%

Criminal Justice

0.8%
Show More
Degrees

Other

32.9%

Associate

24.4%

Bachelors

21.6%

Certificate

8.9%

Diploma

6.2%

Masters

5.8%

Doctorate

0.3%
Show More
Job type you want
Full Time
Part Time
Internship
Temporary

Real Chef De Partie Salaries

Job Title Company Location Start Date Salary
Chef de Partie EET Brooklyn LLC New York, NY Nov 01, 2014 $55,000 -
$60,000
Ched de Partie at Vermilion New York, NY Sep 05, 2010 $42,784
Ched de Partie Vermilion NYC LLC New York, NY Sep 15, 2010 $42,784
Chef de Partie Italian Ristorante, Hubbard, LLC Chicago, IL Sep 30, 2010 $37,649
Chef de Parti Sailfish Club of Florida Palm Beach, FL Apr 30, 2010 $37,566
Chef de Partie Homestead Associates, LLC Greenwich, CT Mar 05, 2014 $33,500
Chef de Partie MBM Legacy Inc. Fayetteville, NC Aug 09, 2016 $31,637
Chef de Partie Sea Island Acquisition LLC GA Sep 18, 2015 $31,430
DB Chef de Partie/Sauce Met II Hotel, LLC Miami, FL Mar 15, 2014 $29,218
DB Chef de Partie/Sauce Met II Hotel, LLC Miami, FL Apr 11, 2012 $29,218
Chef de Partie Intercontinental Hotels Group Resources, Inc. Atlanta, GA Sep 21, 2011 $28,704
Chef de Partie Frontera Grill, Inc. Chicago, IL Jan 15, 2016 $28,696

No Results

To get more results, try adjusting your search by changing your filters.

Show More

How Would You Rate The Salary Of a Chef De Partie?

Have you worked as a Chef De Partie? Help other job seekers by rating your experience as a Chef De Partie.

Top Skills for A Chef De Partie

KitchenEquipmentBanquetSousFoodPreparationCuisineDinnerServiceGardeMangerPastryFoodSafetyChefsSautMeatStationSaucesCarteHygieneStandardsMichelinFoodCostItalianRestaurantRFoodItems

Show More

  1. Kitchen Equipment
  2. Banquet
  3. Sous
You can check out examples of real life uses of top skills on resumes here:
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Provided needed help in key departments such as pool and banquets as needed.
  • Promoted to Sous Chef of the bistro kitchen in April 1999.
  • Insured sanitation of food preparation area at all times; Monitored food cost; Assured customer satisfaction and experienced problem solver.
  • Worked For Acclaimed Chef Bruce Sherman Food Wine Best New Chef 03 Seasonal Local Grown Contemporary French-American Cuisine.

How Would You Rate Working As a Chef De Partie?

Are you working as a Chef De Partie? Help us rate Chef De Partie as a Career.

Top Chef De Partie Employers