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Chef de Partie Jobs

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A 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 chef de partie might have several cooks and/or assistants. In most kitchens however, the chef de partie is the only worker in that department. Chef de Parties are often divided into a hierarchy of their own, starting with “First Cook”, then “Second Cook”, and so on as needed.

Chef de Partie titles which are part of the brigade system include:

  • Sauté Chef (Saucier) - Responsible for all sautéed items and their sauce. This is usually the highest position of all the stations.
  • Fish Chef (Poissonier) - Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.
  • Roast Chef (Rotisseur) - Prepares roasted and braised meats and their appropriate sauce.
  • Grill Chef (Grillardin) - Prepares all grilled foods, this position may be combined with the rotisseur.
  • Fry Chef (Friturier) - Prepares all fried items, position may be combined with the rotisseur position.
  • Vegetable Chef (Entremetier) - Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. In a full brigade system a potager would prepare soups and a legumier would prepare vegetables.
  • Roundsman (Tournant) - Also referred to as a swing cook, fills in as needed on station in kitchen.
  • Pantry Chef (Garde Manger) - They are responsible for preparing cold foods, including salads, cold appetizers, pâtés and other charcuterie items.
  • Butcher (Boucher) - Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish.
  • Pastry Chef (Pâtissier) - Prepare baked goods, pastries and desserts. In larger establishments, the pastry chef often supervises a separate team in their own kitchen or separate shop.

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