This article is for educational purposes and does not constitute financial, legal, or tax advice. For specific advice applicable to your business, please contact a professional.
A chef de partie, also known as a station chef or line cook, is a chef who is responsible for a specific area of food preparation in a restaurant
What is the role of a chef de partie?
The role of a chef de partie can vary depending on the size and type of restaurant, but typically includes overseeing a team of cooks, preparing food to order, and ensuring that dishes are cooked to the correct standard.
Why is a chef de partie important for a restaurant?
A chef de partie is an important member of a restaurant kitchen team, (see kitchen brigade system) and their role is essential to the smooth running of service. A well-run kitchen relies on clear communication and coordination between all members of staff, and the chef de partie plays a key role in this. They are responsible for ensuring that their section of the kitchen runs smoothly and efficiently, and that orders are prepared and served to the correct standard.
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