A chef in charge of a particular area of production in a restaurant.
This occupation is found in the Hospitality industry across a range of sectors including hospitality, aviation and care. Chef de parties may work in different types of organisations and employers such as restaurants, hotels, care homes or hospitals, military establishments and cruise ships. The broad purpose of the occupation is to prepare, cook and finish complex dishes while overseeing a section of the kitchen, which could be the pastry, larder, butchery, fish, sauce or vegetable section of the kitchen. A chef de partie will oversee and supervise team members with receiving, storing, preparing, cooking and finishing of a range of food items to support the kitchen in providing the culinary offer. A chef de partie will contribute and help the sous chef and head chef to review and refresh new dishes and menus. Chef de parties are responsible for ensuring their team and themselves maintain high standards of personal, and food hygiene and oversee the receiving and correct storage of deliveries. They oversee and monitor the quality and safety of food, whilst maximising yield and quality ensuring that waste is minimised. By meeting the required operational standards, chef de parties will deliver the customer experience, leading to desired revenue and profit margins thereby increasing business performance and competitiveness within the market. In their daily work, an employee in this occupation interacts with a team (brigade) of chefs, the wider team including front of house staff, suppliers and customers. A chef de partie will organise a small team to produce cook and finish a range of food items. If they work in a smaller establishment, they will take responsibility for producing cooking and finishing a range of complex food items required for each service for a particular section. Chef de parties may work unsociable hours including early mornings, late evenings, weekends and holidays. An employee in this occupation will be responsible for overseeing, monitoring and supervising a specific section of the kitchen. This type of chef usually manages a small team of workers, which they must keep organised so that dishes go out on time and the work area remains clean and orderly. However, in smaller kitchens a chef de partie may work independently as the only person in their section. The chef de partie reports to a senior chef (such as sous chef, head chef, chef patron depending on the hierarchy of the establishment) and has a very important role in any kitchen.
| Duty | KSBs |
|---|---|
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Duty 1 Prepare dishes and menu items using advanced preparation methods or a variety of basic methods combined in a complex manner in line with organisation brand standards and recipe specifications |
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K23 K24 K25 K26 K27 K33 K34 |
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Duty 2 Cook dishes and menu items using advanced cooking methods or a variety of basic methods combined in a complex manner in line with organisation brand standards and recipe specifications |
K1 K2 K3 K14 K15 K16 K17 K18 K19 K20 K21 K23 K24 K25 K26 K27 K33 K34 |
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Duty 3 Finish dishes and menu items using advanced finishing methods or a variety of basic methods combined in a complex manner in line with organisation brand standards and recipe specifications |
K1 K2 K3 K22 K23 K24 K25 K26 K27 K33 K34 |
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Duty 4 Maximise yield and quality ensuring waste is minimised whilst working in a time bound environment |
K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K21 K22 K23 K24 K25 K26 K27 K32 K33 |
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Duty 5 Contribute to reviewing and refreshing menus and dishes in line with business requirements and influencing factors |
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Duty 6 Oversee and supervise section staff to store, prepare, cook and finish all ingredients in line with organisation brand standards, quality and safety |
K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K21 K22 K23 K25 K26 K27 K28 K29 K30 K31 K33 K34 K35 |
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Duty 7 Operate and oversee the use of technology and specialist kitchen equipment in the production of complex dishes and menu items |
K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K21 K22 K23 K26 K28 K29 K30 K31 K33 K34 K35 |
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Duty 8 Coach and motivate team members positively to deliver high quality dishes and menu items |
K25 K26 K27 K28 K29 K30 K31 K32 K33 K34 |
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Duty 9 Liaise with internal and external stakeholders to build team and inter-team relations, influencing behaviours of team members both back and front of house |
K25 K28 K29 K30 K31 K32 K33 K34 K35 |
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Duty 10 Improve competitiveness, business performance, revenue, profit margins and customer experience |
K1 K2 K3 K23 K24 K25 K26 K27 K31 K32 K33 |
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Duty 11 Monitor production in line with legislative regulations including protecting people’s health safety and security |
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Duty 12 Carry out risk assessments identifying and isolating matters of concern and ensure evaluation and reviewing is completed timely |
K1: how industry and food trends, customer preferences, seasonality, provenance and global environmental factors influence the development of dishes and menus
Back to Duty
K2: how technology supports the development and production of complex dishes and menu items in the kitchen environment
Back to Duty
K3: the principles of advanced food preparation and cooking; traditional and modern cuisine; taste; allergens; diet and nutrition to produce complex dishes and menu items that meet business and customer requirements
Back to Duty
K4: Advanced preparation methods or a variety of basic methods combined in a complex manner for meat, poultry, game and offal dishes and menu items for example, hanging, skinning, plucking, checking for and removing shot, boning, stuffing, filling, tying, trussing, trimming, rolling, tenderising, chining, larding, barding, portioning, seasoning, marinating, ballantine, galantine, smoking (hot and cold)
Back to Duty
K5: Advanced preparation methods or a variety of basic methods combined in a complex manner for fish dishes and menu items (including white fish round and flat, oily fish, exotic fish categories) and shellfish dishes and menu items including gutting, cleaning, descaling, skinning, trimming, filleting, removing bones, shelling, cutting, marinating, coating
Back to Duty
K6: Advanced preparation methods, or a variety of basic methods combined in a complex manner, for vegetable dishes and menu items (including roots, bulbs, flower heads, fungi, seeds and pods, tubers, leaves, stems, vegetable fruit categories) dishes and menu items including washing, peeling, chopping, slicing, trimming, grating, turning, combining further ingredients
Back to Duty
K7: Advanced preparation methods, or a variety of basic methods combined in a complex manner, for vegetable protein (for example, soya, Quorn, seitan, tofu) dishes and menu items including rehydrating, chopping, slicing, trimming, grating, combining further ingredients
Back to Duty
K8: Advanced preparation methods for sauces, or a variety of basic methods combined in a complex manner, (for example, compound butter, beurre manié, cold roux, emulsified, cream thickened, white/brown sauce derivatives, reduced) including weighing, measuring, chopping, roux, skimming, passing, straining, blending, whisking, clarifying, reducing, chilling, addition of a liaison, puréeing
Back to Duty
K9: Advanced preparation methods for soups or a variety of basic methods combined in a complex manner (for example, consommé, bisque, chowder, velouté, cold) including weighing, measuring, chopping, roux, skimming, passing, straining, blending, whisking, clarifying, reducing, chilling, addition of a liaison, puréeing
Back to Duty
K10: Advanced preparation methods for dough and batter products (including laminated and fermented), or a variety of basic methods combined in a complex manner, including weighing, measuring, sieving, mixing, kneading, proving, knocking back, shaping, laminating, folding
Back to Duty
K11: Advanced preparation methods for paste products, or a variety of basic methods combined in a complex manner, (including short, sweet, suet, choux, puff, flaky, sable, hot water, convenience) including weighing, measuring, sifting, rubbing in, kneading, creaming, resting, aerating, conditioning/chilling, piping, laminating, rolling, folding, lining, moulding, trimming
Back to Duty
K12: Advanced preparation methods for hot, cold and frozen desserts, or a variety of basic methods combined in a complex manner, (for example, ice-cream / sorbet-based, mousse, soufflés, egg-based set, bavarois, hot sponge-based, fruit-based, paste-based) including, sieving, mixing, creaming, aeration, adding flavours/colours, puréeing, combining, use of moulds, combining
Back to Duty
K13: Advanced preparation methods for biscuits, or a variety of basic methods combined in a complex manner, (for example, tuiles, sable, Viennese, Japonaise, Dutch), advanced preparation methods for cakes and sponges (for example, sugar batter, flour batter, melted method, fatless sponge, separated egg method, whole egg foams, aerated egg white method, scones) or a variety of basic methods combined in a complex manner including weighing, measuring, creaming, beating, whisking, folding, rubbing in, greasing, glazing, portioning, piping, shaping, filling, rolling, lining, spreading, smoothing, mixing, stacking, coating, slicing
Back to Duty
K14: Advanced cooking methods for meat, poultry, game and offal dishes and menu items, or a variety of basic methods combined in a complex manner, including searing, grilling, griddling, frying (deep, shallow, sauté and stir), braising, stewing, baking, roasting, pot roasting, steaming, boiling, poaching, bain-marie, sous-vide, en papillote, spatchcock, smoking, confit, combination
Back to Duty
K15: Advanced cooking methods for fish and shellfish dishes and menu items, or a variety of basic methods combined in a complex manner including frying (deep, sauté and shallow), grilling, poaching, baking, steaming, stewing, boiling, en papillote, sous-vide, confit, smoking, ceviche, combination
Back to Duty
K16: Advanced cooking methods for vegetables dishes and menu items, or a variety of basic methods combined in a complex manner and vegetable protein dishes and menu items including blanching, boiling, roasting, baking, grilling, braising, frying (deep, shallow and stir), steaming, stewing, confit, sous-vide, smoking, pickling, ceviche, combination
Back to Duty
K17: Cooking methods for advanced sauces and soups, or a variety of basic methods combined in a complex manner, including boiling, simmering, reducing, thickening, flavouring, addition of a liaison
Back to Duty
K18: Cooking methods for advanced dough and batter products, or a variety of basic methods combined in a complex manner including baking and frying
Back to Duty
K19: Cooking methods for advanced paste products, or a variety of basic methods combined in a complex manner, including baking, combination cooking
Back to Duty
K20: Cooking method for advanced biscuits, cakes and sponges or a variety of basic methods combined in a complex manner, (for example, sugar batter, flour batter, melted method, fatless sponge, separated egg method, whole egg foams, aerated egg white method, scones) – baking
Back to Duty
K21: Cooking methods for advanced hot, cold and frozen desserts, or a variety of basic methods combined in a complex manner, including, poaching, baking, boiling, steaming, deep frying, bain-marie, microwaving
Back to Duty
K22: Advanced finishing methods for all food groups including resting, garnishing, adding sauce, dressing, glazing, gratinating, piping, icing, filling, decorating, dusting, dredging, decorating, moulding, de-moulding, cooling, stacking, portioning, cutting, sprinkling, lattice, quadrillage, scoring and why each method is applied
Back to Duty
K23: how traditional, classical and modern skills and techniques, culinary science and contemporary styles affect the advanced preparation, cooking and finishing methods of the complex dishes and menu items
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K24: how to maximise yield and quality, and minimise wastage of ingredients and other resources
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K25: problem-solving techniques when maintaining standards whilst working in a challenging, time bound environment
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K26: the food safety practices and procedures to ensure the safe preparation and cooking of food
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K27: what to look for in ingredients and how to handle and store them to maintain quality, in line with food safety legislation
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K28: how to brief, coach and motivate others positively to deliver quality dishes and menu items
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K29: their role in building teams and inter-team relationships, and how to influence behaviours of team members both back and front of house
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K30: how to work with people from a wide range of backgrounds and cultures and recognise how local demographics may impact on the product range of the business
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K31: the methods available (for example, instructor-led, virtual, web-based, coaching, discussion, simulation and role-play) and importance of, training and development to maximise the performance of self and team
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K32: how the business strategy, customer profile, culture and constraints influence the development of creative, profitable, and competitive menus
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K33: the principles of profit and loss, and recognise how to support the overall financial performance of the business through operating efficiently to reduce wastage and deliver profit margins
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K34: The relevant legislation regulations and responsibilities pertinent to this occupation
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K35: the principles of risk assessment and how to identify, plan for and minimise risks to the service and operation
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S1: Review and refresh menus and dishes in line with business requirements and influencing factors
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S2: use technology in line with business procedures and guidelines to achieve the best result
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S3: use a range of advanced preparation and cooking skills and techniques to prepare, cook and finish complex dishes and menu items in line with business requirements
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S4: use standard operating procedures which reflect the most appropriate methods for maximising yield and minimising waste when producing quality dishes and menu items in line with business requirements
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S5: prioritise tasks, directing others as appropriate, and ensuring they are completed timely and to the required standard
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S6: prepare, cook and finish food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times and food safety management procedures followed and recorded
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S7: ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer
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S8: brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard
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S9: work collaboratively across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome
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S10: use methods of communication that achieves the desired result and demonstrates a flexible customer centric culture
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S11: develop own skills and knowledge, and those of the team, through training and experiences
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S12: apply techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience
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S13: monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs
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S14: use sustainable working practices and encourage and support others to do the same
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S15: comply with legal requirements and inspire confidence by maintaining the safety and security at all times
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S16: risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation
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B1: be solution focused to achieve the required outcome
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B2: support colleagues, customers and the business
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B3: promote efficient ways of working to the team
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B4: remain calm under pressure to deliver the required outcomes
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B5: be commercially aware in approach to all aspects of work
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B6: advocate the importance of working safely and legally in the best interest of all people
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B7: commit to and reflect on own and team professional development and learning
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B8: Promote a customer centric culture
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| Version | Change detail | Earliest start date | Latest start date |
|---|---|---|---|
| 1.2 | Funding band revised | 26/06/2023 | Not set |
| 1.1 | Standard and end-point assessment plan revised. | 28/09/2021 | 25/06/2023 |
| 1.0 | Retired. The funding band for this standard has been reviewed and remains at £9000 (Dec-2018). | 07/04/2017 | 27/09/2021 |
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