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.
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 if needed by the establishment.

Station-chef titles

Station-chef titles that are part of the brigade system include:
EnglishFrenchDescription
Sauté chefsaucierResponsible for all sautéed items and their sauce. This is usually the highest stratified position of all the stations.
Fish chefpoissonnierPrepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.
Roast chefrôtisseurPrepares roasted and braised meats and their appropriate sauce.
Grill chefgrillardinPrepares all grilled foods; this position may be combined with the rotisseur.
Fry cheffriturierPrepares all fried items; this position may be combined with the rotisseur position.
Vegetable chefentremetierPrepares 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.
PotagerPrepares soups in a full brigade system. In smaller establishments, this station may be handled by the entremetier.
LegumierPrepares vegetables in a full brigade system. In smaller establishments, this station may be handled by the entremetier.
RoundsmantournantAlso referred to as a swing cook, fills in as needed on stations in the kitchen.
Pantry chefgarde mangerResponsible for preparing cold foods including salads, cold appetizers, pâtés and other charcuterie items.
ButcherboucherButchers meats, poultry, and sometimes fish. May also be responsible for breading meats and fish.
Pastry chefpâtissierMakes baked goods such as pastries, cakes, breads and desserts. In larger establishments, the pastry chef often supervises a separate team in their own kitchen.