If you love cooking but are ready for more responsibility, becoming a chef de partie could be your next step.
A chef de partie, sometimes called a station chef, is responsible for running a specific section of the kitchen. That might be the grill, larder, fryer, pastry or sauce section. In larger kitchens, each section has its own chef de partie. In smaller venues, you might manage more than one area during service.
The role comes from the traditional brigade system developed by Auguste Escoffier, where kitchens are structured in clear levels. As a chef de partie, you sit between the commis chefs and the sous chef. You are trusted to run your section, maintain quality and help train junior staff.
How do you become one?
Most chefs start as apprentices or commis chefs, usually completing a Certificate III in Commercial Cookery while working. After a few years building your skills and confidence, you can progress to chef de partie.
Consistency, reliability and a strong work ethic are what get you noticed.
What skills do you need?
You will need solid technical cooking skills, great time management and the ability to stay calm under pressure. Organisation is key. You are responsible for prep, service and ensuring every plate from your section meets the same standard.
You also need to enjoy teamwork. Kitchens rely on clear communication and mutual support.
Where could you work?
Chef de partie roles are found in restaurants, pubs, hotels, resorts, catering companies and event venues across Western Australia.
Pros and cons
The pros include creative input, leadership experience and a clear pathway to sous chef and head chef roles. The challenges include long hours, weekend work and the physical demands of a busy kitchen.
If you enjoy fast-paced environments and take pride in producing great food every time, this could be a rewarding next move.
The box opposite provides some examples to show that chef de partie is a real and recognised step in a professional chef’s career progression. It’s not just a generic kitchen job — many chefs who go on to become executive chefs or restaurateurs build their skills by mastering stations first. Mastering a station teaches discipline, consistency and leadership — skills every top chef needs.
A menu of famous chefs
Need some inspiration? Here’s a list of well-known chefs and the stations they worked in early in their careers as chef de partie.
Simon Bryant – British-born Australian chef
Well‑known in South Australia and on TV, Bryant spent 18 months as a chef de partie at The Grange in Hilton Adelaide early in his career before moving up to senior sous and head chef roles.
George Hill AM – Australian chef, educator and author
A respected figure in Australian culinary education and one of seven “Black Hat Chefs” in Australia, Hill’s long career included time as a chef de partie early on before he became an executive chef, cookery teacher, hospitality consultant and author.
Phil Howard – British chef known for the Michelin‑starred restaurant The Square
Howard worked as a chef de partie at Harveys and Bibendum, where he learned French techniques and built his early career.
Rachel Humphrey – Chef with Michelin‑starred experience at Le Gavroche in London
Humphrey became chef de partie in 2003 before being promoted to sous chef and then head chef.
Emma McGaskill — South Australian chef and education consultant
McGaskill trained through a formal apprenticeship and worked as chef de partie at Tetsuya’s in Sydney, one of Australia’s most acclaimed kitchens, early in her career before building an international resume, including Narisawa (Tokyo), Sat Bains (Nottingham), Ezard (Melbourne) and Penfolds Magill Estate (Adelaide).