What is a chef de partie?!
What is a chef de partie?
Answers:
Chef de Partie
A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef 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.
"A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production."
cook!
Being a former chef the first 2 answer are correct but lack detail, there are several stations in a hotels or large kitchen, Saucier, Entremetier, Rotissiere, Garde Manger, Poissoneer, Patissuire and Plounger.
In a larger kitchen you would also find a Tournant, this is the person who fills in at the different stations when the others have a day off, this is mostly done in hotels or larger establishments.
The Chef du Cuisine and Sous Chefs are in a management positions, the Saucier and Patissuire are genrally the most senoir as those sations are the most demanding and have the most pretige to them.
In my 20 year career in Canada, I held several, but mostly in the Saucier and Garde Manger stations, and I also held Sous Chef positions in several operations also.