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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.
takes orders from the dining room and distributes them to the various stations; may also be performed by the sous-chef de partie. [5] Communard (staff cook) prepares the meal for the restaurant staff. [5] Garçon de cuisine ("kitchen boy") in larger restaurants, performs preparatory and auxiliary work for support. [4] commis de débarrasseur
The sous-chef de cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff or substituting when the head chef is absent. Also, the sous-chef will fill in for or assist a chef de partie (line cook) when needed. This person ...
The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards.
Phillip Taylor, chef de cuisine at the Aria, New World Beijing Hotel. The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant.
He moved around several restaurants as a chef de partie before joining Rhodes in the Square as sous chef under Gary Rhodes in 1999. [8] He spent a further two years as sous chef at Odettes in London. In 2001 he became head chef for the first time, at Bellamys Dining Room, and then at Great Fosters in Surrey. [9]
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