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, sometimes referred to as demi-chefs, who operate in specific stations.^[2]

Chef de partie

C. W. van Dusschoten, a chef de partie (1966)
Occupation
Names	Station chef, line cook
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 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 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.
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 and plated desserts, including pastries, cakes, and breads. May manage a separate team and department.

See also

• Food portal