Is that true?

[Chanonparis1]

i have a question for all chef here

line cook is "chef de partie" in french right?????? i don't know how to put on my culinary experience so i put "professional chef" that mean "Chef"??? (shame on me i can't dare to be in that position now)

normally i 'm just "chef de partie" ehehehe

[Chad Aaland]

I believe Chef de Partie is basically a synynom for Sous Chef.

[cookingwithfat]

Station Chef is the translation of Chef de Partie. Sous-Chef translates to "under chef" or assistant chef. The best American translation for Chef de Partie is line cook. It is not so glamorous sounding, however it is accurate. Putting professional chef is going to send a very different message.

[Ninja_59]

Its accurate, I am french

[Blueicus]

In a sufficiently large or complex kitchen where a section may comprise of several members, a chef de partie would be the leader for that section, where everyone else would be a commis.

[AllanMcPherson]

Yeah, the Brigade and the Line models of kitchen don't exactly square up but you've got the right idea. Chef de Partie, and its exact duties duties kind of depend on what "partie" you've been invited to.

[Chanonparis1]

Thanks

[Mead]

So if, for example, I was 'just' a main prep cook, but responsible for the entire back kitchen during my shift (which admittedly is just dish and a 2nd prep), I could theoretically be a sous. Or are we talking about manager-level stuff here?

I'm curious as to what roles the different titles cover, but I'm also not about to claim to be something I'm not

[castironchef]

My understanding of the old French "brigade" system is as follows:

Chef de Cuisine = person in charge of everything and everyone in the kitchen

Sous Chef = person second in charge, works directly for the Chef de Cuisine as his deputy

Chef de Partie = person in charge of a particular station (e.g., grill station, saute station, garde mange, etc.) Unlike a simply line cook, who's only "in charge" of himself, a Chef de Partie would be in charge of all of the people cooking on his/her station.

Commis = cook. Works for a Chef de Partie

Apprentice = sorrowful soul hoping to be treated as a human being sometime in the very distant future.

The above presumes a HUGE kitchen, typically a large hotel, cranking out meals pretty much throughout the day and throughout the week.

[RAS1187]

So under the old brigade, the Chef de Cuisine would be equivalant to today's Executive Chef?

[even stephen]

Unless it was a multi outlet property. The title Chef de Cuisine generally
implies responsibility in one kitchen or restaurant. In a large property
You would have an executive chef and an executive sous chef. Both
ultimately responsible for all outlets, whether it be a handful of restaurants,
banquet department, employee cafateria, and room service. Mostly pencil
pushing, purchasing, and human resources, but, the kicker is, they would
have to be able to step in to any particular outlet, be familiar with it, and
be able to lead each respective team successfully. Takes some pretty big
feet to fill those shoes. Whether its public speaking, leading a team, being
well spoken and well written, well trained, organized to a fault, computor savvy, you have to be extremely well rounded achieve success as an executive chef. Chef, Chef de Cuisine, Executive Chef, they all seem to
be interchangeable these days. Whatever is on you business card is what
you are these days. The title may be interchangeable, but, not everyone with the title of exec. chef can truly handle the responsibility of a large property..
..........

[castironchef]

Very well put.

A simple shortcut is that if you're being an executive more than you're being a chef, you're an Executive Chef.

[Chanonparis1]

my case

i'm chef de partie my job is planing for a garnish vegetable and do the purchasing list and give to my sous chef for ordering, preparing and cooking some hot fish dishes that we share with my sous chef and control and help my commis who do a prep and a garnish with sorts of vegetable with an apprentic or apprenti in french. i also propose them some idea of kind of dishes that we will put in next menu.


That is a 60 seat(max) french gastronomique restaurat

[cookingwithfat]

Originally Posted by Mead

So if, for example, I was 'just' a main prep cook, but responsible for the entire back kitchen during my shift (which admittedly is just dish and a 2nd prep), I could theoretically be a sous. Or are we talking about manager-level stuff here?

I'm curious as to what roles the different titles cover, but I'm also not about to claim to be something I'm not

No, you could not be the Sous Chef. Not even in theory. Your title is "prep cook". Sous Chefs are very much managers.

[Mead]

Originally Posted by cookingwithfat

No, you could not be the Sous Chef. Not even in theory. Your title is "prep cook". Sous Chefs are very much managers.

That's fine. I was just wondering.

Yeesh.