Moving Up Is About Trust, Not Just Talent
The move from commis chef to chef de partie is one of the first real turning points in a kitchen career. It’s where responsibility increases, expectations rise, and you stop being supported on every task. In Central London, where kitchens are busy, competitive, and constantly under pressure, that step matters even more.
If you’re working a commis chef job in London and aiming to progress, the path is rarely sudden. Promotions tend to come quietly, once chefs trust you to handle pressure, look after a section, and support the team without needing constant direction.
This stage of your career is about consistency, awareness, and timing. Skill matters, but behaviour matters just as much.
Get the Fundamentals Locked In
Before anyone considers you for more responsibility, the basics have to be second nature. Turning up on time, working cleanly, and staying focused through prep are non-negotiable. Kitchens notice patterns, not one good service.
As a commis, you’ll often float between sections. Treat that as an advantage. Pay attention to how different chefs organise their stations, pace their prep, and communicate during service.
Focus on:
- Clean, consistent knife work
- Correct labelling and stock rotation
- Tasting and adjusting rather than guessing
- Keeping your area organised without reminders
Ask questions, but choose your moment. Listening carefully and applying what you’re shown builds trust faster than trying to impress.
Start Acting Like a Section Chef Before You Are One
Chefs are rarely told when it’s time to step up. You’re expected to show it. That doesn’t mean acting above your role. It means taking responsibility when opportunities appear.
That could look like:
- Covering a section briefly while someone steps away
- Helping with pre-service checks without being asked
- Keeping your station tight so service runs smoothly
- Supporting juniors quietly rather than pointing things out
Leadership in kitchens is usually calm and practical. Clear replies, steady pace, and control under pressure speak louder than confidence alone.
Be Visible for the Right Reasons
In Central London kitchens, it’s easy to blend into the rush. Standing out does not mean shouting louder or pushing yourself forward constantly. It means being reliable, switched on, and useful every day.
Strong habits that get noticed include:
- Arriving early enough to settle and prepare properly
- Owning your cleaning and restocking without complaint
- Helping others when service tightens
- Never acting like a task is beneath you
Head chefs look for chefs they can trust when things go wrong. Titles come later. Respect comes first.
Understand the Reality of Central London Kitchens
Central London kitchens move fast and expectations stay high year-round. Menus change often, teams rotate, and standards are watched closely.
You’ll be expected to:
- Adapt quickly across different styles and cuisines
- Maintain standards during long services and double shifts
- Handle pressure without losing focus or attitude
Stamina matters. So does self-management. Eating properly, resting when possible, and staying mentally sharp all affect performance. These are the traits that allow chefs to take on more responsibility without burning out.
Know When and Where to Make the Move
Not every kitchen can promote from within. Sometimes learning slows, or opportunities simply don’t exist. Knowing when to move on is part of growing.
Ask yourself:
- Are section roles likely to open where you are
- Are you already trusted with more responsibility
- Are you still learning every week
If you start looking elsewhere, think carefully about the role. A smaller kitchen may offer quicker responsibility. A larger brigade may give stronger foundations. Early in the year is often the best time to move, as teams reset after the festive season.
Keep your CV current and follow up professionally when something feels right.
What Changes Once You Become a Chef de Partie
The promotion isn’t the finish line. It’s the start of a new level of responsibility. As a chef de partie, you’re expected to run your section properly, manage prep, control wastage, support commis chefs, and deliver consistency service after service.
That’s where real growth begins.
On Only Chefs, you can find chef de partie roles across Central London, set job alerts, and create a profile employers can search directly. Many kitchens look quietly before advertising, and being visible at the right moment matters.
Take the Step When You’re Ready
Moving from commis to chef de partie is less about rushing and more about readiness. Kitchens reward chefs who stay steady, learn properly, and step forward when the time is right.
If you’re building toward that next role, keep sharpening your skills, keep your standards high, and stay visible. When the opportunity comes, you’ll be ready to take it.