Chef de partie

Chef de partie
C. W. van Dusschoten, a chef de partie (1966)
NamesStation chef, line chef
Occupation type
Activity sectors
Single department

A chef de partie, 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 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

This page was last updated at 2023-11-04 18:28 UTC. Update now. View original page.

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