23 Duties And Responsibilities Of Chef de Partie (CDP)

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Job Description, Duties, Interview Questions and Salary For Chef de Partie (CDP)

A Chef de Partie, also known as a Line Cook, is a skilled culinary professional who is responsible for preparing and cooking food in a restaurant or hotel kitchen. They work under the supervision of the Head Chef or Sous Chef and are responsible for managing a particular section of the kitchen, such as the grill, sauté, or pastry station.

The duties of a Chef de Partie include preparing and cooking food to the highest quality standards, ensuring that all dishes are cooked to order and served on time, managing their section of the kitchen and ensuring that all equipment is in good working order, and maintaining a clean and organized kitchen environment.

In addition to their cooking duties, a Chef de Partie may also be responsible for ordering and managing inventory, training junior chefs, and assisting with menu planning and development. They must have excellent communication skills, be able to work well under pressure, and have a passion for creating delicious and visually appealing dishes.

A successful Chef de Partie should have a culinary degree or equivalent work experience, as well as experience working in a fast-paced kitchen environment. They should also have a thorough understanding of food safety and sanitation practices, as well as a strong knowledge of different cooking techniques and ingredients.

Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes, and preparation techniques.

Chef de Partie Duties and Responsibilities:

  1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant.
  2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
  3. Coordinates daily tasks with the Sous Chef.
  4. Responsible for supervising junior chefs or commis.
  5. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
  6. Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
  7. Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
  8. Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.
  9. Full awareness of all menu items, their recipes, methods of production, and presentation standards.
  10. Follows good preservation standards for the proper handling of all food products at the right temperature.
  11. Operate and maintain all department equipment and reporting of malfunctioning.
  12. Ensure effective communication between staff by maintaining a secure and friendly working environment.
  13. Establishing and maintaining effective inter-departmental working relationships.
  14. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
  15. Personally responsible for hygiene, safety, and correct use of equipment and utensils.
  16. Ability to produce own work by a deadline and to assist and encourage others in achieving this aim.
  17. Checks periodically expiry dates and proper storage of food items in the section.
  18. Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events.
  19. Guides and trains the subordinates daily to ensure high motivation and an economical working environment.
  20. Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
  21. Daily feedback collection and reporting of issues as they arise.
  22. Assess quality control and adhere to hotel service standards.
  23. Carry out any other duties as required by management.

Position Title: Chef de Partie / CDP

Reports To: Sous Chef / Executive Chef


A high standard of spoken and written English.

Flexible working hours are subject to the demands of the business.

Able to work under pressure.

Excellent culinary catering talent.


Hotel Management Graduate or Culinary Degree with a minimum 3 years certification.


At least 3 year of experience cooking in a well-established restaurant or full-service hotel and/or a minimum of 1 year in a supervisory role.

Interview Questions for a Chef de Partie (CDP) Position:

  1. Can you provide an overview of your culinary background and experience, emphasizing your expertise in specific cuisines or techniques?
    • This question assesses the candidate’s relevant experience and culinary specialization.
  2. How do you organize and prioritize your tasks in the kitchen, especially during busy service periods, to ensure efficiency and timely delivery of dishes?
    • Evaluates the candidate’s organizational and time management skills in a high-pressure environment.
  3. Can you share an example of a dish or menu item you’ve created or played a significant role in developing, and the inspiration behind it?
    • This behavioral question assesses the candidate’s creativity and contribution to menu development.
  4. How do you collaborate with other members of the kitchen team, including chefs and line cooks, to maintain a cohesive and efficient kitchen operation?
    • Assesses the candidate’s teamwork and communication skills.
  5. Have you been responsible for managing inventory, ordering supplies, and controlling costs in your previous roles as a Chef de Partie?
    • This question evaluates the candidate’s financial acumen and ability to manage kitchen resources.
  6. What measures do you take to ensure food safety and sanitation in your work, and how do you enforce hygiene standards within your section of the kitchen?
    • Assesses the candidate’s commitment to safety and adherence to kitchen standards.
  7. How do you handle and adapt to changes in the menu or special dietary requests, ensuring that customer needs are met while maintaining the quality of the dishes?
    • This question evaluates the candidate’s adaptability and customer service skills.
  8. What kitchen management software or tools have you used in your previous roles, and how do you leverage technology to enhance your performance as a Chef de Partie?
    • Knowledge of relevant technology is important. This question helps gauge the candidate’s technical proficiency.

Salary for a Chef de Partie (CDP) Position:

The salary for a Chef de Partie can vary based on factors such as location, the type of establishment, and the candidate’s level of experience. As of January 2024, the average salary for a Chef de Partie in the United States ranged from $40,000 to $55,000 annually.

It’s important to note that salary ranges can change, and it’s advisable to research current salary trends using industry reports, salary surveys, and job boards specific to your region and the culinary sector. Additionally, consulting with local HR professionals or recruitment agencies can provide insights into the current compensation landscape for Chef de Partie positions.

As a Chef De Partie (CDP) you are responsible for supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handling purchase orders, and ensuring that items arriving without authorization are not received. Overall, a Chef de Partie is a key member of any kitchen team and plays a vital role in ensuring that guests receive high-quality, delicious meals that are cooked to perfection.
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