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    Chef de Partie

    Chef de Partie, Line Cook, and Station Cook are all synonymous names for various positions in today’s kitchen brigade. All 3 terms refer to a cook who runs a particular station on a restaurant Line. Their job is to be able to properly prep, prepare, and present all food items which come from their station. Depending upon the type of operation a cook may be assigned to any of the following stations, and most cooks are cross-trained to work in multiple stations.