Saucier vs chef de partie

The differences between sauciers and chef de parties can be seen in a few details. Each job has different responsibilities and duties. While it typically takes 2-4 years to become a saucier, becoming a chef de partie takes usually requires 4-6 years. Additionally, a chef de partie has an average salary of $39,938, which is higher than the $30,614 average annual salary of a saucier.

The top three skills for a saucier include food handling, fine dining and culinary. The most important skills for a chef de partie are culinary, kitchen equipment, and cleanliness.

Saucier vs chef de partie overview

	Saucier	Chef De Partie
Yearly salary	$30,614	$39,938
Hourly rate	$14.72	$19.20
Growth rate	16%	15%
Number of jobs	5,479	18,913
Job satisfaction	-	-
Most common degree	Associate Degree, 66%	Associate Degree, 46%
Average age	38	42
Years of experience	4	6

Saucier vs chef de partie salary

Sauciers and chef de parties have different pay scales, as shown below.

	Saucier	Chef De Partie
Average salary	$30,614	$39,938
Salary range	Between $23,000 And $39,000	Between $24,000 And $64,000
Highest paying City	-	Concord, NH
Highest paying state	-	New Jersey
Best paying company	-	Itron
Best paying industry	-	Hospitality

Differences between saucier and chef de partie education

There are a few differences between a saucier and a chef de partie in terms of educational background:

	Saucier	Chef De Partie
Most common degree	Associate Degree, 66%	Associate Degree, 46%
Most common major	Culinary Arts	Culinary Arts
Most common college	-	Cornell University

Saucier vs chef de partie demographics

Here are the differences between sauciers' and chef de parties' demographics:

	Saucier	Chef De Partie
Average age	38	42
Gender ratio	Male, 91.4% Female, 8.6%	Male, 81.7% Female, 18.3%
Race ratio	Black or African American, 10.1% Unknown, 5.0% Hispanic or Latino, 18.0% Asian, 8.1% White, 57.6% American Indian and Alaska Native, 1.3%	Black or African American, 9.7% Unknown, 5.5% Hispanic or Latino, 19.8% Asian, 15.3% White, 49.1% American Indian and Alaska Native, 0.7%
LGBT Percentage	6%	9%

Differences between saucier and chef de partie duties and responsibilities

Saucier example responsibilities.

Manage and control all receive productusing FIFO.
Train, mentore, manage and discipline lead chefs, associate chefs, prep cooks, pastry assistants and dishwashers.
Make sure of proper (FIFO) rotation of sauces make.
Work primarily saut station, but all stations as needed.
Prepare all sauces, hot appetizers and all saut ed food.
Maintain the highest level of food safety practices as set out by HACCP and SAFESERVE.

Chef de partie example responsibilities.

Manage all sections of the kitchen such as sauce, Thai, cuisine, Arabic, and grill.
Manage cold kitchen production for a luxury hotel with a Michelin star restaurant
Look after the kitchen cleaning (HACCP).
Handle ordering and receiving using HACCP.
Design menu items that pair with the currents wine offerings of the winery.
Develop and expand knowledge of French cuisine in a kitchen environment requiring the highest levels of consistency and precision.

Saucier vs chef de partie skills

Common saucier skills

Food Handling, 30%
Fine Dining, 26%
Culinary, 19%
Mother Sauces, 11%
Food Preparation, 11%
Saut, 1%

Common chef de partie skills

Culinary, 14%
Kitchen Equipment, 10%
Cleanliness, 9%
Food Preparation, 7%
Fine Dining, 6%
Cuisine, 6%

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Saucier vs Chef De Partie

Updated January 8, 2025

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