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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.
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 ...
A chief cook's duties may overlap with those of the steward's assistant, the chief steward, and other steward's department crewmembers. [1] In the United States Merchant Marine, in order to be occupied as a chief cook a person has to have a Merchant Mariner's Document issued by the United States Coast Guard. Because of international conventions ...
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.
Alex tells us that as a mother, she finds herself cooking more at home now than she did when she was a line cook, and shared some great advice for those looking to do the same.
This is a list of railway industry occupations, but it also includes transient functional job titles according to activity. [1] By sector
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