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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.
Suresh Pillai is an Indian-born British chef and restaurateur. He worked as chef de partie, sous-chef, and chef de cuisine at various restaurants in London for 14 years, including Veeraswamy and Gymkhana. He holds British citizenship. In 2017, he contested in the British reality TV show MasterChef: The Professionals on BBC Two.
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 ...
During his early years as a professional chef, Mark also worked at several respected restaurants including the role of chef de partie at Read's Restaurant [4] in Faversham. In 1994, Mark took up a position at Le Souffle Restaurant at the Hyde Park Hotel [ 5 ] for 18 months where he then moved onto Oliver Peyton's Coast restaurant in 1996.
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.
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Thomas Kerridge (born 27 July 1973) is an English chef. After initially appearing in several small television parts as a child actor, he decided to attend culinary school at the age of 18. After initially appearing in several small television parts as a child actor, he decided to attend culinary school at the age of 18.
Richard Alan Shepherd CBE (1945–2022) was a chef who won a Michelin star at the Capital Hotel in Knightsbridge – one of the first British chefs to win this accolade. [2] He took charge of Langan's Brasserie and expanded it into a successful group of restaurants. He was influential in the development of the hospitality profession in the UK ...