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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.
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In a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, 3 to 4 minutes less than minimum time according to package directions. Drain.
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related to: line cook work on 33614 location near me free downloadEmployment.org has been visited by 100K+ users in the past month