chef de partie

{{Short description|Restaurant leadership position}}

{{Infobox occupation

| name = Chef de partie

| image = Op de laatste dag van de Horecava in de Amsterdamse RAI vond een wedstrijd plaat, Bestanddeelnr 093-0552.jpg

| caption = C. W. van Dusschoten, a chef de partie (1966)

| official_names = Station chef, line cook

| type = Profession

| activity_sector = Single department

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A chef de partie, station chef, or line cook{{cite news |author=Sophie Brickman|date=September 12, 2010 |title=How French Laundry's chefs reach for the stars |url=http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/09/12/FD1F26JG.DTL#ixzz0zTNfXIKk |work=San Francisco Chronicle}} 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, sometimes referred to as demi-chefs, who operate in specific stations.{{Cite news |title=What Is a Demi-Chef? |last=Pratt |first=Justin |date=2012-10-21 |url=https://work.chron.com/demi-chef-11567.html |access-date=2025-04-06 |work=Chron.com |publisher=Hearst Communications |via=Houston Chronicle |issn=1074-7109 |oclc=30348909 |quote=Job Description: Demi chefs assist executive chefs with an array of different tasks in the kitchen.}}

In most kitchens, however, the chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and continuing as needed by the establishment.