Chef de partie is pronounced "shayf de party" in French.
A chef de partie is a staition chef in charge of particular area of production.
: A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens, however, the station chef is the only worker in that department. The Demi Chef de Partie is the chef who is next in charge after the chef de partie
it is a position above a commis but below a chef de partie
chef-duh-par-TEE)
you will move up a rank in the kitchen e.g basic ranking is APPRENTICE>COMMIS>1ST COMMIS>2ND>3RD>DEMI CHEF DE-PARTIE> CHEF DE-PARTIE>SENIOR CHEF DE-PARTIE>JUNIOR SOUS CHEF>SOUS CHEF>SENIOR SOUS CHEF>EXECUTIVE SOUS CHEF> CHEF DE CUISINE>HEAD CHEF>EXECUTIVE HEAD CHEF
it is a middle position between a CDP and a Sous Chef the position is normally made when the person cannot progress further thus they are given a new position and more responsibilities such as training and development of staff and menu planning.
There's an Executive Chef, Head Chef, Sous Chef, Pastry Chef, Chef de Partie (Station Chef), and Garde Manger (pantry chef).
That means Chef de partie, or a team leader in the kitchen
50p an hour
une partie de... un morceau de.......
The online company Chef De Partie offers jobs all around the world as line cooks. One may also specialize in a specialty area of cooking or train for other jobs as a cook.
shef de rahn