Behind every great plate there is a well-drilled team. Professional kitchens organise this team using the kitchen brigade system: everyone has a station and everyone knows their job. In Germany, sous chefs and chefs de partie are especially in demand right now – the cooks who keep order, speed and quality between the head chef and the rest of the team. Here is what these roles involve and how to find the right position.
The kitchen brigade at a glance
- Head chef (chef de cuisine) – overall responsibility for kitchen, staff and costs
- Sous chef – deputy head chef and right hand in daily operations
- Chef de partie – runs a section such as sauces, vegetables or cold kitchen
- Demi chef de partie – supports and deputises for the chef de partie
- Commis de cuisine – junior cook working across different stations
- Kitchen helper – preparation, cleaning and team support
What does a sous chef do?
The sous chef is the head chef’s most important support. They run the service when the head chef is away, check quality at the pass and make sure every station is ready on time. They also write rotas, place orders, monitor hygiene and train new colleagues. A good sous chef combines strong cooking skills with a talent for organisation.
What does a chef de partie do?
A chef de partie is responsible for one section – for example the hot kitchen, cold kitchen, fish, meat or side dishes. They prepare their station (mise en place), cook and plate during service and guide commis chefs and helpers. Their job is to deliver their components to the pass at the right time and in consistent quality.
What do employers expect?
- Completed chef training or comparable experience from abroad
- For chef de partie: usually two to three years of experience
- For sous chef: experience as chef de partie and first leadership tasks
- Working confidently under time pressure and knowledge of HACCP
- Team spirit, reliability and a passion for good food
Basic German helps in daily life, but it is not always required in Italian and international kitchens. What matters most is that you know how a professional kitchen works.
Salary and working conditions
Sous chefs usually earn considerably more than chefs de partie because they carry leadership responsibility. The exact pay depends on region, venue and experience. Many employers also offer staff meals, supplements for weekend and holiday work, accommodation or help finding a flat. Make sure you receive a written employment contract that clearly states hours, holidays and salary.
How to take the next career step
- Take on responsibility: offer to run your section or train new colleagues.
- Learn every station – a sous chef needs to master all areas.
- Get to grips with costing, ordering and rota planning.
- Move deliberately to kitchens where you can learn something new.
Your next position with AS-Gastro-Consult
We place sous chefs, chefs de partie and demi chefs with restaurants and hotels across Germany. You get honest information about employers, salary and accommodation, plus support right up to your first day at work.
See our current job offers or message us on WhatsApp: +49 163 501 95 12.
