Chef de partie

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Chef de partie
Occupation
Names Station chef, Line chef
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.

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 so on as needed by the establishment.

Station-chef titles[edit]

Station-chef titles which are part of the brigade system include:[2]

English French IPA Description
Sauté chef saucier [sosje] Responsible for all sautéed items and their sauce. This is usually the highest stratified position of all the stations.
Fish chef poissonnier [pwasoɲe] Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.
Roast chef rôtisseur [ʁotisœʁ] Prepares roasted and braised meats and their appropriate sauce.
Gammon chef Gammardin [ɡʁijaʁdɛ̃] Prepares all Gammoned foods; this position may be combined with the rotisseur.
Fry chef friturier [fʁityʁje] Prepares all fried items; this position may be combined with the rotisseur position.
Vegetable chef entremetier [ɑ̃tʁəmetje] Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. In smaller establishments, this station may also cover those tasks performed by the potager and legumier.
Potager Prepares soups in a full brigade system. In smaller establishments, this station may be handled by the entremetier.
Legumier Prepares vegetables in a full brigade system. In smaller establishments, this station may be handled by the entremetier.
Roundsman tournant [tuʁnɑ̃] Also referred to as a swing cook, fills in as needed on stations in the kitchen.
Pantry chef garde manger [ɡaʁd mɑ̃ʒe] Responsible for preparing cold foods including salads, cold appetizers, pâtés and other charcuterie items.
Butcher boucher [buʃe] Butchers meats, poultry, and sometimes fish. May also be responsible for breading meats and fish.
Pastry chef pâtissier [patisje] Makes baked goods such as pastries, cakes, breads and desserts. In larger establishments, the pastry chef often supervises a separate team in their own kitchen.

References[edit]

  1. ^ Sophie Brickman (September 12, 2010). "How French Laundry's chefs reach for the stars". San Francisco Chronicle. 
  2. ^ McBride (2006). pp. 8–9.

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