Station Chef

Chef de Partie

Appears in

Published 2010

About

The chef de partie is responsible for the management of a given station in the kitchen, where they specialize in preparing particular dishes, and recipes, sometimes practicing certain techniques with expertise. A chef who works in a lesser station is commonly referred to as a demi-chef de partie. Depending on the size of the brigade, there may also be commis and apprentices, not to mention stagiaires.

Note that in earlier times, the chef de partie could establish a reputation within the brigade such that when a more interesting position became available in another restaurant, the chef de partie might be recommended by his chef to the new employer, where he could continue to advance his skills. The professional kitchen could be compared to medicine: After training as a generalist, learning the basics and fundamentals, the professional may, according to his tastes and passion, specialize in a particular area of his choice.

Become a Premium Member to access this page

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

A Life and Career in the Kitchen

The Kitchen Brigade

The licensor does not allow printing of this title