Finance:Chef de partie
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Short description: Restaurant leadership position
 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[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]
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: Chef
References
- ↑ Sophie Brickman (September 12, 2010). "How French Laundry's chefs reach for the stars". San Francisco Chronicle. http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/09/12/FD1F26JG.DTL#ixzz0zTNfXIKk.
- ↑ Pratt, Justin (2012-10-21). "What Is a Demi-Chef?". Chron.com (Hearst Communications). ISSN 1074-7109. OCLC 30348909. https://work.chron.com/demi-chef-11567.html. "Job Description: Demi chefs assist executive chefs with an array of different tasks in the kitchen."
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