Chef de partie Restaurant leadership position
Chef de partie C. W. van Dusschoten, a chef de partie (1966)
Names Station chef, line cook Occupation type
Profession Activity sectors
Single department
A chef de partie , station chef , or line cook [ 1] 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, sometimes referred to as demi-chefs , who operate in specific stations.[ 2]
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 as 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
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.
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 charcuterie
Butcher boucher [ buʃe] Butchers meats, poultry , and sometimes fish and breading .
Pastry chef pâtissier [ patisje] Baked goods and plated desserts, including pastries, cakes, and breads. May manage a separate team and department.
References
Restaurant staff
Dining area staff Kitchen staff Related
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