define chef de partie
Freebase(5.00 / 1 vote)Rate this definition: Chef de partie. A chef de partie, or station chef, is a cook in a restaurant who is in charge of a particular station (area of production); for example, a pastry chef or saucier. The chef de partie may be the only person working in their particular station, or may be in charge of one or more underlings.
Alex, demi chef de partie at 21 Newcastle, competed against six other young hopefuls at St James’ Park to win the accolade in the annual competition run by the …
A restaurant chef in charge of a specific type of dish (such as appetizers or pastries) or cooking method (such as grilling or frying) ‘six months after starting, Inge had earned the position of chef de partie’
13 rows · Chef de partie. Jump to navigation Jump to search. A chef de partie, station chef, or line …
Occupation type: Profession
(plural chefs de partie) A chef in charge of a particular area of production in the kitchen, such as fish or roast meats.
Within the chef de parties role the chef will be overseeing a specific section of the kitchen. Sections will include pastry, sauce, fish or the vegetable section. Furthermore, for this reason, the chef de partie may be known as a section chef due to the variety of sections they can work on.
As a chef de partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. This is why the job is sometimes called a station chef or line cook. In large kitchens, you usually get help from a demi-chef de partie, commis or trainee chef.
Commis (Chef) / Range chef. A commis is a basic chef in larger kitchens who works under a chef de partie to learn the station’s or range’s responsibilities and operation. This may be a chef who has recently completed formal culinary training or is still undergoing training.
Activity sectors: Culinary arts
A chef de partie job is not an entry-level position, and is obtainable only after a chef has gained considerable experience working in kitchen at a lower level. This is an important job in any kitchen that comes with a lot of independence.
The role will typically overlap with the head chef’s, but the sous chef will tend to be more hands on and actively involved in the day-to-day running of the kitchen; the sous chef will also fill in for the head chef when they are off, as well as a chef de partie when needed.