Le Cordon Bleu

Station Chef

Chef de Partie

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

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.