A cook in charge of one section of a kitchen, such as sauces, fish or pastry, usually supervising a small team under the sous-chef or head chef.
A chef de partie takes responsibility for a particular kitchen section, such as pastry, fish or sauces. The work combines preparing dishes with organizing the section so that its output is ready when service requires it. This can include coordinating other cooks, checking preparation and maintaining consistent standards through a busy service. Skills England describes the role as reporting to a senior chef and notes that, in smaller kitchens, the section may have only one cook. Section responsibility distinguishes the role from a cook who prepares food under direction without responsibility for that part of the kitchen.
In job listings
Kitchen roles in hotels and restaurants may advertise the rank by name, or in words such as line cook or section cook. Check which section the role runs, how many people report to it and whether it covers more than one service. Search local jobs for “cook”.
