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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.
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.
Cuisinier (cook) is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie. [3] Commis (junior cook / assistant cook) also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station. [3] A woman is a commise. Apprenti(e ...
The second mate's primary duty is navigational, which includes updating charts and publications, keeping them current, making passage plans, and all aspects of ship navigation. The second mate's other duties may include directing line handlers, cargo watches, directing anchor detail and training and instructing crew members.
In Season 3, ‘The Bear’ details the trials, tribulations and many rejections Tina faced before finally finding her place as the restaurant’s line cook.
The rank of boatswain is the oldest rank in the Royal Navy, and its origins can be traced back to the year 1040. [2] In that year, when five English ports began furnishing warships to King Edward the Confessor in exchange for certain privileges, they also furnished crews whose officers were the master, boatswain, carpenter, and cook. [3]
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