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If you’ve Googled “Chef De Partie job description template”, you’ve probably found the same thing over and over:
Dry bullet points.
Generic duties.
Zero personality.
And while those posts might tell you what a Chef De Partie does, they completely miss the mark on how to actually attract a great one.
Here’s the truth: in a busy kitchen, the difference between a good hire and a bad one is huge. A great Chef De Partie doesn’t just follow recipes—they set the pace, keep standards high, and inspire the team around them. But if your job post reads like every other bland listing online, the best candidates will scroll right past you.
That’s why in this guide, we’re going beyond the copy-and-paste templates.
You’ll see:
- What this role really means in plain English.
- Two ready-to-use job description templates (experienced & willing-to-train).
- A breakdown of why they work.
- A bad example so you know what to avoid.
- Bonus tips to make your post stand out.
- How to use AI the right way to polish your job listing.
- And a quick-copy version you can adapt in minutes.
📌 If you want a deeper dive into why most job posts fail (and how to write one that wins over top talent), check out our full guide on how to write a job post that attracts top talent , Link https://workscreen.io/how-to-write-a-job-post/
If your hiring process is stressful, slow, or filled with second-guessing—WorkScreen fixes that. Workscreen helps you quickly identify top talent fast, eliminate low-quality applicants, and make better hires without the headaches.
What A Chef De Partie Actually Does - Their Roles
A Chef De Partie (sometimes called a “station chef” or “line cook”) is the backbone of a professional kitchen. They run one specific section — whether that’s grill, pastry, fish, or sauce — and make sure every dish that leaves it meets the highest standards.
Think of them as the guardians of consistency.
They follow the Head Chef’s vision, but they also lead the junior team members in their section, train them, and make sure service runs smoothly even when the kitchen is under pressure.
Yes, they handle prep and cooking — but the role is so much more than that:
- Quality control: Ensuring every plate matches the restaurant’s standards.
- Team leadership: Guiding commis chefs and apprentices in their section.
- Efficiency under pressure: Keeping calm and organised during busy service.
- Creativity: Bringing ideas for specials or improvements when invited.
In short, a great Chef De Partie isn’t just a cook. They’re a section leader, a problem-solver, and a key contributor to the overall dining experience. When they do their job well, the whole kitchen works better — and customers notice.
Two Great Chef De Partie Job Description Templates
✅ Version 1: Job Description For Experienced Chef De Partie — Culture-First Style
📌 Job Title: Chef De Partie (Grill/Hot Line) — Salt & Cedar
📍 Location: Lavington, Nairobi
💼 Job Type: Full-time | Evening service (Wed–Sun)
💰 Salary: KES [range] per month + service charge/tips
🕒 Schedule: 5 days on, 2 off (fixed days)
🎥 A quick word from our Head Chef: [Loom/YouTube link]
Who We Are
Salt & Cedar is a 70-seat, seasonal restaurant in Lavington known for a wood-fired grill, an open kitchen, and an obsession with local produce. We partner with smallholder farms in Kiambu and Naivasha, mill our own spices in-house, and run a tight, respectful brigade where ideas and standards both matter. Guests love us for clean flavors, consistency, and service that feels like hospitality—not theater.
What You’ll Be Doing
- Run the grill/hot line with precision from mise en place to last plate
- Execute dishes to spec and pace; call times and coordinate passes
- Coach commis on prep, fire times, and food safety
- Maintain HACCP-level hygiene and station logs
- Contribute ideas for specials and improvements (when invited)
What We’re Looking For
- 2+ years in a Chef De Partie or strong Demi role (grill/hot line preferred)
- Command of temperatures, resting, and carryover; sauce fundamentals
- Calm leadership under pressure; clear comms on the pass
- Pride in consistency, cleanliness, and timing
Why This Role Is a Great Fit
- Real ownership of a high-impact station
- A kitchen where feedback is two-way and growth is intentional
- Creative input opportunities on rotating specials
- A stable schedule that respects life outside service
Perks & Benefits
- Competitive base + service charge/tips
- Staff meals every shift; laundered uniforms
- Medical cover; transport stipend for late closes
- 21 days paid time off; closed two weeks in January
- Quarterly training workshops; supplier farm visits
- 50% staff dining discount (off-peak)
- Clear overtime policy, paid fairly
How to Apply
We respect your time. Please apply via WorkScreen.io: [WorkScreen application link].
You’ll complete a short skills evaluation; shortlisted candidates are invited to a paid trial shift (stage). We update every applicant—no black holes.
✅ Version 2: Job Description For Entry-Level / Willing-to-Train Chef De Partie
📌 Job Title: Chef De Partie (Training Provided) — Little Fern Café & Bakery
📍 Location: Westlands, Nairobi
💼 Job Type: Full-time | Day service (Tue–Sat)
💰 Salary: KES [range] per month + tips
🕒 Schedule: 5 days on, 2 off (day shifts)
🎥 A quick word from our Kitchen Manager: [Loom/YouTube link]
Who We Are
Little Fern is an all-day café and bakery serving seasonal breakfast, lunch, and pastry from a scratch kitchen. We laminate croissants in-house, run a fast-paced pass at lunch, and rotate menus quarterly. We’re known for training up talent—several of our current CDPs started here as commis and grew through a structured learning plan.
What You’ll Be Doing
- Support prep and service on assigned section (cold larder/pastry/hot)
- Learn batch prep, portioning, and station organization
- Maintain hygiene logs and labeling to standard
- Assist with daily counts, waste logs, and stock rotation
- Participate in weekly skills sessions and tastings
What We’re Looking For
- Some kitchen experience (professional or serious home practice)
- Curiosity, reliability, and a willingness to learn
- Ability to work day shifts and one weekend day
- Strong attention to detail and station cleanliness
Why This Role Is a Great Fit
- Structured 12-week training plan with clear milestones
- Mentorship from senior chefs and real promotion pathways
- A respectful, learning-first culture—mistakes become lessons
- Consistent day shifts (great for work-life balance)
Perks & Benefits
- Competitive base + tips; free staff meals
- Uniforms provided; knife care stipend
- Medical cover after probation; paid sick days
- 18 days paid annual leave; birthday day off
- Training budget for external workshops (after 6 months)
- Staff discount on café and bakery items
How to Apply
Apply via WorkScreen.io: [WorkScreen application link].
Our process focuses on potential as much as experience. Shortlisted candidates complete a brief skills evaluation and a paid, half-day trial. Everyone gets a response.
Don’t let bad hires slow you down. WorkScreen helps you find the right people—fast, easy, and stress-free.
Breakdown of Why These Chef De Partie Job Descriptions Work
These two examples aren’t just lists of duties — they’re recruitment tools.
Here’s what makes them effective:
1️⃣ Clear, Specific Titles
Instead of a vague “Chef De Partie,” each title spells out the station or flexibility (“Grill/Hot Line” or “Training Provided”) and names the company.
This filters applicants before they click — attracting candidates who are actually interested in that environment.
2️⃣ Video Element for Human Connection
A short Loom or YouTube clip from the Head Chef or Kitchen Manager gives candidates a sense of who they’d work with and the kitchen’s personality.
This personal touch instantly separates your listing from the dozens of faceless ads out there.
3️⃣ Context-Rich ‘Who We Are’ Section
Instead of a corporate blurb, the About Us section reads like a story:
- What the restaurant is known for
- The approach to food and sourcing
- The culture in the kitchen
- Why people want to work there
This sets the tone for the rest of the listing and creates emotional buy-in.
4️⃣ Role Impact Explained
Both posts make it clear why the role exists: running a section, setting the pace, and contributing to consistency and guest experience.
This shifts the mindset from “filling a vacancy” to “joining a mission.”
5️⃣ Responsibilities Are Action-Driven
Tasks are written as active contributions (“Run the grill/hot line with precision”) rather than passive duties (“Responsible for grill section”).
This helps candidates visualise themselves in the role.
6️⃣ Separate ‘Why This Role Is a Great Fit’ Section
Rather than cramming culture, perks, and reasons to apply into one paragraph, we’ve split them:
- Why This Role Is a Great Fit: Focuses on culture, growth, and purpose.
- Perks & Benefits: Lists tangible rewards.
This makes the listing easier to scan and more persuasive.
7️⃣ Transparent, Respectful Hiring Process
By outlining the process (WorkScreen evaluation → trial shift → feedback for all applicants), you remove uncertainty and show respect for candidates’ time — a huge differentiator in hospitality.
8️⃣ Tailored for Different Candidate Pools
Version 1 speaks to seasoned professionals who want autonomy.
Version 2 welcomes learners and career-changers — widening the talent pool without lowering standards.
Bad Chef De Partie Job Description Example (And Why It Fails)
📌 Job Title: Chef De Partie
📍 Location: Nairobi, Kenya
💼 Job Type: Full-time
Job Summary
We are looking for a Chef De Partie to join our team. The ideal candidate will prepare food, maintain cleanliness, and assist the kitchen team as needed.
Responsibilities
- Prepare and cook menu items.
- Keep work area clean.
- Assist other chefs when required.
Requirements
- Experience as a Chef De Partie.
- Knowledge of food safety.
- Good communication skills.
How to Apply
Send your CV to hr@restaurant.com. Only shortlisted candidates will be contacted.
❌ Why This Job Post Fails
1️⃣ Generic Job Title
Just “Chef De Partie” — no section, no company name, no hook. This will blend in with every other listing and fail to attract the right talent.
2️⃣ Zero Personality or Culture
The “Job Summary” could describe any restaurant in the world. There’s no mention of the concept, standards, or environment.
3️⃣ Vague, Minimal Responsibilities
Saying “prepare and cook menu items” tells the reader nothing about pace, standards, or section ownership.
4️⃣ No Salary or Perks
Not including pay, benefits, or growth opportunities is a red flag to serious candidates. It suggests either low pay or lack of transparency.
5️⃣ Cold, One-Line Application Instructions
“Only shortlisted candidates will be contacted” feels dismissive — it signals the company won’t value the applicant’s effort.
6️⃣ No Differentiation from Other Ads
Everything here is standard, recycled wording that could be AI-generated in 5 seconds. There’s no reason for a great chef to choose this job over the one next door.
Bonus Tips to Make Your Chef De Partie Job Post Stand Out
Even a solid job post can go from good to irresistible with small but high-impact additions. Here are a few ways to make your listing shine in a sea of bland ads:
1️⃣ Add a Security & Privacy Notice
Show candidates you value their safety from the start.
Example:
We take the security and privacy of all applicants seriously. We will never request payment, bank details, or personal financial information during any stage of the hiring process.
This instantly builds trust and helps filter out scam concerns — especially in regions where fake job posts are common.
2️⃣ Mention Time Off & Flexibility
Hospitality is demanding — showing you value rest will set you apart.
Example:
Enjoy up to 21 days of paid annual leave, plus a two-week January closure for full recharge.
This signals balance and respect for personal time, which matters even more in high-intensity kitchen roles.
3️⃣ Highlight Training & Growth Opportunities
Chefs care about skill progression — it’s their career currency.
Example:
Quarterly training sessions, supplier visits, and cross-training opportunities in other kitchen sections to broaden your skills.
This appeals to ambitious candidates and shows your kitchen invests in its people.
4️⃣ Include a Loom or YouTube Video
Put a face to the name — whether it’s the Head Chef giving a quick kitchen tour or the owner sharing the restaurant’s vision. A 60–90 second video can:
- Convey your culture faster than text
- Show the energy of your team
- Create a personal connection before they apply
Here is an example that we used in our master guide on how to write a great job post description , you can check it out here https://www.loom.com/share/ba401b65b7f943b68a91fc6b04a62ad4
5️⃣ Share Employee Testimonials or Reviews
If you’ve got positive Glassdoor reviews or internal feedback, quote them.
Example:
“It’s the first kitchen I’ve worked in where training is taken seriously, and the team genuinely supports each other.” – Former Commis Chef, now CDP
6️⃣ Make Your Call-to-Action Feel Warm and Human
Avoid “Send your CV to hr@restaurant.com.” Instead:
We’re excited to see what you’ll bring to our kitchen. Apply via [WorkScreen link], complete a short skills test, and we’ll keep you updated at every step.
Should You Use AI to Write a Chef De Partie Job Description?
Lately, it seems like everyone is using AI to one-click generate job descriptions — even some hiring platforms offer this as a built-in feature. But here’s the problem: if you rely on AI without giving it proper direction, you’ll end up with something bland, cookie-cutter, and completely forgettable.
❌ The Wrong Way to Use AI
Typing a vague prompt like:
“Write a Chef De Partie job description.”
This gives you:
- Generic responsibilities anyone could guess.
- No mention of your restaurant’s personality, menu, or standards.
- A post that attracts anyone and everyone — including candidates who aren’t a fit.
✅ The Right Way to Use AI
Treat AI like a junior copywriter — you still need to give it the ingredients.
Feed it:
- Your restaurant’s name, concept, and style (e.g., seasonal fine dining, modern bistro, café-bakery)
- The section or station focus (grill, pastry, fish, sauce)
- The tone (professional but warm, culture-first, fast-paced and high-energy)
- Your core values (teamwork, creativity, consistency, respect)
- The exact benefits (salary, tips, perks, time off, training opportunities)
- Your hiring process (skills evaluation, trial shift, timelines)
Then prompt it like:
“Write a culture-first Chef De Partie job description for [Restaurant Name], a [brief restaurant description]. We’re hiring a [station focus, e.g., grill chef] to [main responsibility]. Include our values ([list values]), our salary range ([insert]), perks ([list]), and hiring process ([describe]). Here are a few notes I’ve written to get you started: [paste your notes]. Use a tone that’s warm, professional, and makes candidates excited to apply.”
Finally, once AI generates the draft:
- Edit it for accuracy, personality, and specific details.
- Add a video link, employee testimonials, and clear application instructions.
- Make sure it sounds like you, not a template.
💡 Pro tip: You can paste a great example job post (like the two versions earlier in this guide) into AI and say, “Recreate this style for our Chef De Partie role with the following changes…” — and then list your details. This keeps the quality high while saving time.
Build a winning team—without the hiring headache. WorkScreen helps you hire fast, confidently, and without second-guessing.
Need a Quick Copy-Paste Chef De Partie Job Description?
✅ Option 1: Conversational, Culture-First Style
📌 Job Title: Chef De Partie (Grill/Hot Line) — [Company Name]
📍 Location: [City, Country]
💼 Job Type: [Full-time/Part-time] | [Shift pattern]
💰 Salary: [Salary Range] + [Tips/Service Charge]
🕒 Schedule: [e.g., 5 days on, 2 off]
🎥 A quick word from our Head Chef: [Loom/YouTube link]
Who We Are
At [Company Name], we serve seasonal menus from a [wood-fired grill/modern bistro/scratch kitchen], sourcing from [local suppliers/specific regions]. We run a tight, respectful brigade where ideas matter, standards are non-negotiable, and service moves like clockwork.
What You’ll Be Doing
- Run your station from mise en place to final plating
- Hit timing, standards, and hygiene targets consistently
- Coach junior chefs on techniques and service flow
- Collaborate with the Head/Sous Chefs on specials and improvements
What We’re Looking For
- [2+ years] as CDP or strong Demi experience
- Proven skills on the [grill/hot line/pastry/fish]
- Calm leadership under pressure; clear communication
- Pride in consistency, cleanliness, and teamwork
Why This Role Is a Great Fit
- Real ownership of a high-impact station
- Two-way feedback and intentional growth
- Opportunities for creative input on rotating specials
- A schedule that respects life outside service
Perks & Benefits
- Competitive base + [tips/service charge]
- Staff meals each shift; laundered uniforms
- [Medical cover/health insurance]; transport stipend for late closes
- days paid annual leave + [closure/blackout dates if any]
- Training workshops; supplier visits/certifications
- Staff dining discount [e.g., 50% off off-peak]
- Clear overtime policy (paid fairly)
How to Apply
Apply via WorkScreen.io: [WorkScreen application link].
Shortlisted candidates complete a brief skills evaluation and a paid trial shift. We keep every applicant updated—no black holes.
✅ Option 2: Structured “Job Brief + Responsibilities + Requirements” Format
Job Title: Chef De Partie — [Company Name]
Location: [City, Country]
Salary: [Salary Range] + [Tips/Service Charge]
Job Type: [Full-time/Part-time] | [Shift pattern]
Job Brief
[Company Name] is hiring a Chef De Partie to run a station within our [style: café-bakery/modern brasserie/fine-dining] kitchen. You’ll deliver consistent plates, support service flow, and uphold our quality and hygiene standards.
Responsibilities
- Prepare and present dishes on your section to spec
- Manage prep lists, stock rotation, and labeling
- Maintain HACCP-level hygiene and station logs
- Assist in training commis and supporting the pass during peak
Requirements
- [1–2+ years] kitchen experience (CDP or strong commis/demi)
- Solid knowledge of [your section techniques] and food safety
- Attention to detail; organised and reliable under pressure
- Willingness to work [evenings/weekends/holidays as needed]
Perks & Benefits
- Competitive pay + [tips/service charge]
- Staff meals and uniforms provided
- [Medical cover/health insurance] after probation
- days paid leave + [e.g., birthday off/seasonal closure]
- Training budget for external workshops/certifications
How to Apply
Apply via WorkScreen.io: [WorkScreen application link].
Shortlisted candidates complete a short skills evaluation followed by a paid half-day trial.
Next Step: Let WorkScreen Handle the Hard Part
Once you’ve crafted a Chef De Partie job post that actually inspires the right candidates to apply, the next challenge is sorting through the applications — fast, fairly, and without missing top talent.
That’s where WorkScreen.io comes in.
With WorkScreen, you can:
1️⃣ Quickly identify your most promising candidates
WorkScreen automatically evaluates, scores, and ranks applicants on a performance-based leaderboard—making it easy to spot top talent, save time, and make smarter, data-driven hiring decisions.
2️⃣ Assess skills, not just CVs
With WorkScreen, you can administer one-click skill tests to assess candidates based on real-world ability—not just credentials like résumés and past experience. This helps you hire more confidently and holistically.
3️⃣ Eliminate low-effort applicants
WorkScreen automatically eliminates low-effort applicants who use AI Tools to apply, copy-paste answers, or rely on “one-click apply.” This way, you focus only on genuine, committed, and high-quality candidates—helping you avoid costly hiring mistakes.
Whether you’re hiring for one Chef De Partie or building an entire brigade, WorkScreen.io helps you:
- Hire faster
- Hire smarter
- And hire the right people
Create your WorkScreen account today, post your Chef De Partie role, and let our platform streamline your shortlisting process from day one.
FAQ
A great Chef De Partie needs more than technical cooking skills. Look for:
- Section mastery — deep knowledge of their station’s techniques (grill, pastry, fish, sauce, etc.).
- Time management — the ability to keep prep and service on schedule.
- Leadership — guiding and motivating commis chefs and apprentices.
- Consistency — every plate meeting the same high standard, every time.
- Communication — clear coordination with other sections and the pass.
- Calm under pressure — keeping standards high even during a busy service.
Salaries vary depending on location, restaurant type, and experience:
- Entry-level / training provided: Typically lower, often supplemented by tips or service charge.
- Experienced CDP in mid-range restaurants: Competitive base + tips/service charge.
- High-end/fine dining CDP: Higher base salaries, with added perks like medical cover, staff meals, and training budgets.
💡 To attract strong candidates, always include a salary range in your listing — transparency builds trust and speeds up the hiring process.
A Chef De Partie runs a specific section in the kitchen. A Sous Chef oversees the entire kitchen when the Head Chef isn’t present, managing multiple sections (including the CDPs) and ensuring smooth service across the board.
Usually one — but in smaller kitchens, a CDP may cover two or more. Common sections include:
- Saucier (sauces, hot starters)
- Poissonnier (fish)
- Grillardin (grill)
- Pâtissier (desserts/pastry)
- Provide opportunities to move into senior CDP or Sous Chef roles.
- Offer ongoing training and exposure to new techniques.
- Ensure schedules are fair and predictable.
- Maintain a respectful, supportive kitchen culture — talent stays where it’s valued.
