Chef de Partie
Last updated · Confirm dates, fees and eligibility on the official website before you apply.
Runs one section of a professional kitchen - sauces, grill, pastry, garde manger - and is accountable for its output during service. It is the first rank where you lead rather than assist, usually reached after a few years on the line.
- Route in
- Earliest entry: ITI. Also entered at: ITI, Certificate, Diploma. With experience. 4 courses lead here
- Entry pay
- ₹11,000 – ₹20,000 / monthly Any experience
- Where you work
- Cruise lines, Catering companies, Overseas hospitality, Hotels and restaurants
How people get in
Getting in
Earliest entry point. ITI level.
Other levels people enter from. ITI, Certificate, Diploma.
How the role is usually reached. With experience.
Where people work
Outlook
Cruise lines, Catering companies, Overseas hospitality, Hotels and restaurants.
Indicative starting salary
Understand the role
11,000 - 20,000 per month at entry level.
This is an indicative range, not a quote. Actual pay varies with employer, city, sector and the specific role.
The route in, step by step
6 steps from where you are now.
Craftsmanship certificate, or a hotel management degree Required
One year for the craftsmanship route, three to four for the B.Sc in hospitality. The degree starts you a little higher and progresses a little faster; the certificate gets you cooking sooner.
Work the Commis grades Required
Commis III, II and I, across several sections. Four to six years is normal and there is no way to shorten it that produces a competent Chef de Partie.
Demi Chef de Partie Required
Running a section under supervision. You start being responsible for other people's output as well as your own.
Take charge of a section Required
You own a station - sauce, larder, bakery, tandoor or continental - including its mise en place, its Commis chefs and its consistency. The Sous Chef holds you accountable for the section, not for individual plates.
Learn costing and ordering Required
Portion control, food cost percentage, indenting and wastage. Chefs who cannot control cost do not become Sous Chefs, however well they cook.
Senior Chef de Partie, then Sous Chef Optional
Sous Chef runs the kitchen in the Executive Chef's absence. That is the point at which cooking becomes management.
Courses that lead here
4 mapped routes into this career.
What it pays
Indicative bands.
| Stage | Pay band | What changes |
|---|---|---|
| Any experience | ₹11,000 – ₹20,000 / monthly | Varies by employer |
These are ranges, not offers. Pay varies by city, employer size, sector and your own skill more than by job title. Treat the band as the shape of the market, not as a number you can hold anyone to.
Common questions
The ones people actually ask about this work.
What qualification do you need to become a Chef de Partie?
The earliest entry point is iti level. People also enter from: ITI, Certificate, Diploma.
Where does a Chef de Partie usually work?
Cruise lines, Catering companies, Overseas hospitality, Hotels and restaurants.
What does a Chef de Partie earn to start?
11,000 - 20,000 per month is a typical entry-level range. Pay varies with employer, city and sector.
Test this against your own priorities
Pay, hours and entry route matter differently to different people. Compare this against the alternative you are actually weighing, rather than against the average.