What Are The Duties And Responsibilities Of A Chef De Partie?


2 Answers

Robin Burden Profile
Robin Burden answered
A chef de partie is a chef who is assigned to a particular station within a kitchen.

His/her responsibilities involve managing a particular 'line' or 'station', which is a department of the kitchen usually dedicated to preparing a specific type of dish.

What are the responsibilities of a chef de partie?
A chef de partie is essentially the chef in charge of a particular station or line. That's why a he or she is also known as a 'station chef' or a 'line chef'.

In small/medium sized kitchens, a chef de partie will work on a station single-handedly. In larger kitchens, the chef de partie will be in charge of a 'line' of cooks all working on the same station.

Each station is usually dedicated to producing a specific type of dish (for example, salads) - so a chef de partie is not an entry-level chef.

In fact, a chef de partie is required to be a specialist in his particular line, and he or she only achieves this level of competence through rigorous training and experience.

The duties of a chef de partie are to ensure a high quality of:

  • preparation
  • cooking
  • presentation
A chef de partie is also responsible for any chefs working under him, and for making sure that they adhere to health, safety, and hygiene regulations.
Anonymous Profile
Anonymous answered
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.

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