Join us for our Open Evening at Leiths on Thursday 5th February 2026, 6:30–8:30pm, and discover how the Culinary Diploma can launch your career in food.
Join us for our Open Evening at Leiths on Thursday 5th February 2026, 6:30–8:30pm, and discover how the Culinary Diploma can launch your career in food.
A demi-chef de partie is a supporting role within the kitchen, working closely with the chef de partie on a specific station. This could be anything from the grill to the saucier section of the kitchen. The demi-chef de partie will perform the simpler preparatory tasks of the station, allowing the chef de partie to do their job efficiently.
The position of a demi-chef de partie is not as common in smaller to midsize kitchens, with it usually being found in larger kitchens where stations would be much bigger than those of a typical restaurant. These would be environments such as hotels, fine dining restaurants, or the military.
This role is ideal for those with culinary confidence. Individuals in these roles typically have existing industry/kitchen experience, which allows them to confidently perform during busy service hours. A natural progression for individuals in this role is to a chef de partie, or in some cases, a junior sous chef.
For those wanting to work as a demi-chef de partie, they’ll need to possess various culinary skills to confidently and efficiently work this role. Some of these include:
Demi-chef de parties, as with any other culinary role, will have a varied salary depending on the business setting. However, the most typical salary expected for someone emerging into this role is approximately £30,000-£35,000.
Employment type:
Employed
Working hours:
Monday – Sunday, 8am – midnight
(in shifts)
Potential Salary:
£30 – £35K
Work/Life Balance
It’s fairly common in kitchens that the more senior chefs get to work on the grill section, meaning they finish their work earlier than those on larder and pastry. You can expect some late nights in this role, helping with cleaning down and some early starts doing basic prep tasks before the more senior chefs arrive.
Canteen 310
Before Leiths Katie spent 8 years in Brand Marketing; first at Channel 4 in London, and she then spent 5 years in New York working for Vice Media, Mike’s Hot Honey and TripAdvisor. After winning Student of the Year at Leiths, Katie now works at Canteen 310 with fellow Leiths graduate and head chef, Jess Filbey.
A chef whose role in the brigage is to succesfully run one section of the kitchen, from ensuring readiness for service, making sure ingredients are ordered in advance and giving tasks to more junior chefs working on your station.
Usually in charge of ensuring kitchen operations run smoothly, running the pass during service and freeing up the sous chef to focus on menu development.
A key link between the head chef and the kitchen. The sous chef ensures each section of the kitchen is running smoothly, often doing a combination of office administration and cooking.
