Chef de partie
A chef de partie, station chef, or line cook[1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants.
 C. W. van Dusschoten, a chef de partie (1966) | |
| Occupation | |
|---|---|
| Names | Station chef, line chef |
Occupation type | Profession |
Activity sectors | Single department |
In most kitchens, however, the chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and continuing if needed by the establishment.
Station chef titles
Station chefs who are part of the brigade system:
| English | French | IPA | Responsibilities |
|---|---|---|---|
| Sauté chef | saucier | [sosje] | Sautéed items and their sauce. (The highest position of the stations.) |
| Fish chef | poissonnier | [pwasɔnje] | Fish dishes, and often fish butchering, and their sauces. (May be combined with the saucier position.) |
| Roast chef | rôtisseur | [ʁotisœʁ] | Roasted and braised meats, and their sauces. |
| Grill chef | grillardin | [ɡʁijaʁdɛ̃] | Grilled foods. (May be combined with the rotisseur.) |
| Fry chef | friturier | [fʁityʁje] | Fried items. (May be combined with the rotisseur.) |
| Entrée preparer | entremétier | [ɑ̃tʁəmetje] | Hot appetizers and often the soups, vegetables, pastas and starches. (This station may cover tasks by the potager and légumier.) |
| Soup chef | potager | [pɔtaʒe] | Soups. (May be handled by the entremétier.) |
| Vegetable chef | légumier | [legymje] | Vegetables. (May be handled by the entremétier.) |
| Roundsman | tournant | [tuʁnɑ̃] | Fills in as needed on stations in the kitchen, a.k.a. the swing cook. |
| Pantry chef | garde manger | [ɡaʁd mɑ̃ʒe] | Cold foods: salads, cold appetizers, pâtés and other charcuterie items. |
| Butcher | boucher | [buʃe] | Butchers meats, poultry, and sometimes fish and breading. |
| Pastry chef | pâtissier | [patisje] | Baked goods: pastries, cakes, breads and desserts. May be the supervisor of a separate team in their own kitchen. |
See also
Food portal
References
- Sophie Brickman (September 12, 2010). "How French Laundry's chefs reach for the stars". San Francisco Chronicle.
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