Chef de partie

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, sometimes referred to as demi-chefs, who operate in specific stations.

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			Sautéed items and their sauce. (The highest position of the stations.)
Fish chef			Fish dishes, and often fish butchering, and their sauces. (May be combined with the position.)
Roast chef			Roasted and braised meats, and their sauces.
Grill chef			Grilled foods. (May be combined with the .)
Fry chef			Fried items. (May be combined with the .)
Entrée preparer			Hot appetizers and often the soups, vegetables, pastas and starches.
Soup chef			Soups. (May be handled by the .)
Vegetable chef			Vegetables. (May be handled by the .)
Roundsman			Fills in as needed on stations in the kitchen, Template:Aka the swing cook.
Pantry chef			Cold foods: salads, cold appetizers, and other items.
Butcher			Butchers meats, poultry, and sometimes fish and breading.
Pastry chef			Baked goods and plated desserts, including pastries, cakes, and breads. May manage a separate team and department.