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A chef de partie, station chef or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.
Staging is similar to trialling in professional kitchens. Trialling is an activity often used to assess the skills and training of a cooking job candidate. The hiring chef might assess the trial cook's adaptive skills in the new kitchen and how they interact with other staff in the restaurant.
A chef de partie, also known as a "station chef" or "line cook", [5] is in charge of a particular area of production. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.
Former DreamMore resort chef turns skills to farming. Gannett. Al Lesar. July 4, 2024 at 5:01 AM. ... Julia Child’s 1-pot chicken dinner is one every cook should know. Food. The Pioneer Woman.
As with most hands-on cooking positions, a garde manger chef needs fine motor skills and physical stamina, as well as cooking skills and knowledge of food safety. [1]: 6–7 As the artistic qualities of food presentation have become important, the chef must be able to produce foods that both taste good and look good. [1]: 6–7
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