Chef de partie

Chef de Partie

A Chef de Partie, also known as a Station Chef or Line Cook, 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. 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 so on as needed.

Responsibilities

The Chef de Partie is responsible for preparing specific food items and dishes in their area of expertise. This can include anything from meats and fish to pastries and desserts. They are also responsible for ensuring that their station is clean and organized, and that all food safety and sanitation standards are met.

Training and Career Progression

Most Chefs de Partie have completed a formal training program in culinary arts, although some may have learned their skills through an apprenticeship or on-the-job training. After gaining experience, a Chef de Partie may advance to become a Sous Chef, and eventually an Executive Chef.

Types of Chefs de Partie

There are several types of Chefs de Partie, each specializing in a specific area of the kitchen. These include:

• Saucier: Responsible for sauces, stews and hot hors d'oeuvres.
• Fish Chef (Poissonnier): Prepares fish dishes and often does all fish butchering.
• Roast Chef (Rotisseur): Prepares roasted and braised meats.
• Grill Chef (Grillardin): Prepares all grilled foods.
• Fry Chef (Friturier): Specializes in fried food items.
• Vegetable Chef (Entremetier): Prepares vegetables, soups, starches and eggs.
• Pantry Chef (Garde Manger): Responsible for cold foods including salads and dressings.
• Pastry Chef (Patissier): Makes all baked goods, pastries and desserts.

See Also

• Culinary Arts
• Kitchen Hierarchy
• Culinary Institute

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