How to Train a New Chef in Your Section

How to Train a New Chef in Your Section

When a new chef joins the kitchen, they need time to understand how everything works.

Even an experienced chef may not know our recipes or the way we organise service. Every kitchen has different standards and ways of working.

As a Chef de Partie, part of our responsibility is to help new team members settle into the section and learn how to work correctly.

I believe good training should start with understanding the person. We need to see what they already know before deciding what to teach them.

The goal is not to make someone work fast on their first day. It is to help them understand the standards and become confident in their work.

Start by Showing Them the Section

I always prefer to start with a simple introduction.

Show the new chef where ingredients are stored and how the station is organised. Explain the equipment they will use and introduce them to the people they will work with.

They should also understand the daily routine. This includes preparation before service and the work that needs to be completed before leaving.

Food safety is another important part of the introduction. Make sure they understand the kitchen's hygiene rules and storage procedures. Explain how food allergies are handled and when they must ask for help.

Do not assume that someone already knows everything because they have worked in another kitchen.

A little time spent explaining the basics can prevent many mistakes later.

Understand What They Can Already Do

Every new chef comes with different skills.

Some are confident with preparation but have little experience during busy service. Others may cook well but are not familiar with the menu.

Before giving someone more responsibility, I like to observe how they work.

I may ask them to prepare a simple recipe or complete a basic task. This helps me understand their knife skills and how they follow instructions.

I also pay attention to cleanliness and food handling.

The purpose is not to make the new chef feel uncomfortable. It is to understand where they need support.

Once we know their strengths and weaknesses, we can plan the training more effectively.

Teach One Step at a Time

One mistake I try to avoid is teaching too many things at once.

A new chef may need to learn several dishes and different preparation methods. Giving them everything on the first day can make it difficult to remember.

I prefer to start with a few important tasks.

First I explain what needs to be done. Then I demonstrate the correct method and let them practise.

For example, when teaching a new chef to prepare a sauce, I show them the recipe and explain the measurements. I demonstrate the cooking method and the result we expect.

After that I let them try while I observe.

If something is wrong, I explain how to correct it.

This way they learn the reason behind the method instead of simply copying what I do.

Give Clear Feedback and Check Their Progress

Training does not finish after one demonstration.

Some chefs learn quickly while others need more practice. What matters is that they continue improving.

I try to give feedback while the task is still fresh in their mind.

Instead of simply saying that something is wrong, I explain what needs to change.

For example, if the vegetable cuts are uneven, I show the correct size and let them practise again.

It is also important to recognise good work.

When someone completes a task correctly, tell them. This helps build confidence and shows them they are making progress.

As a CDP, I also need to keep track of what the new chef has learned and what still needs practice.

A simple training record can help us follow their progress.

Build Confidence Before Giving More Responsibility

As the new chef becomes more comfortable, we can gradually introduce more tasks.

They may start by preparing ingredients with supervision. Later they can take responsibility for part of the station.

Once they understand the recipes and service routine, they can begin handling more work with less supervision.

But this should depend on their actual ability.

Some tasks need additional training or approval. Food allergy orders and other safety-sensitive work must always follow the kitchen's procedures.

I believe responsibility should grow together with skill and confidence.

There is no benefit in rushing someone into a task they are not ready to handle.

Final Thoughts

Training a new chef takes time and patience.

Not everyone will learn at the same speed. Some people need more demonstrations while others learn better through practice.

As a Chef de Partie, our job is to guide them and make sure they understand the standards of the section.

Good training also makes our own work easier. When the team knows what to do, we spend less time correcting mistakes and more time improving the operation.

A good CDP does not just know how to do the job. A good CDP knows how to teach someone else to do it properly.