 | This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Please help improve this article by introducing citations to additional sources. Find sources: "Chef de partie" – news · newspapers · books · scholar · JSTOR (July 2024) |
 C. W. van Dusschoten, a chef de partie (1966) | |
| Occupation | |
|---|---|
| Names | Station chef, line cook |
| Occupation type | Profession |
| 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
References
- Sophie Brickman (September 12, 2010). "How French Laundry's chefs reach for the stars". San Francisco Chronicle.
| Restaurant staff | |
|---|---|
| Dining area staff | |
| Kitchen staff | |
| See also | |
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