Careers For Chefs: Chef De Partie
A chef de partie or a station chef is in charge of a certain area of production, for example fish or vegetables, and may have several line cooks and/or assistants under his charge. Though they are junior members of staff, their success is essential to a cooking establishment. There is a different hierarchy for all the chef de parties in a kitchen. The Sauté chef de partie is the most senior and responsible for all sautéed items and their sauce.
A chef de partie has to have strong organizational skills, a keen interest in food preparation and great amount of creative flair and imagination. Last, but definitely not least, he or she should be able to deal with pressure, as working in a cooking establishment can be stressful.
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