| 释义 |
- Station-chef titles
- See also
- References
{{Infobox Occupation
| name=Chef de partie
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| official_names= Station chef, Line chef
| type= Profession
| activity_sector= Single department
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}}A chef de partie, sta, or line cook[1] 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. 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 so on as needed by the establishment. Station-chef titlesStation-chef titles that are part of the brigade system include:[2] | English | French | IPA | Description |
|---|
| Sauté chef | saucier | [sosje]}} | Responsible for all sautéed items and their sauce. This is usually the highest stratified position of all the stations. | | Fish chef | poissonnier | [pwasoɲe]}} | Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position. | | Roast chef | rôtisseur | [ʁotisœʁ]}} | Prepares roasted and braised meats and their appropriate sauce. | | Grill chef | grillardin | [ɡʁijaʁdɛ̃]}} | Prepares all grilled foods; this position may be combined with the rotisseur. | | Fry chef | friturier | [fʁityʁje]}} | Prepares all fried items; this position may be combined with the rotisseur position. | | Vegetable chef | entremetier | [ɑ̃tʁəmetje]}} | Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. In smaller establishments, this station may also cover those tasks performed by the potager and legumier. | | Potager | Prepares soups in a full brigade system. In smaller establishments, this station may be handled by the entremetier. | | Legumier | Prepares vegetables in a full brigade system. In smaller establishments, this station may be handled by the entremetier. | | Roundsman | tournant | [tuʁnɑ̃]}} | Also referred to as a swing cook, fills in as needed on stations in the kitchen. | | Pantry chef | garde manger | [ɡaʁd mɑ̃ʒe]}} | Responsible for preparing cold foods including salads, cold appetizers, pâtés and other charcuterie items. | | Butcher | boucher | [buʃe]}} | Butchers meats, poultry, and sometimes fish. May also be responsible for breading meats and fish. | | Pastry chef | pâtissier | [patisje]}} | Makes baked goods such as pastries, cakes, breads and desserts. In larger establishments, the pastry chef often supervises a separate team in their own kitchen. |
See also References1. ^{{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}}
2. ^McBride (2006). pp. 8–9.{{full citation needed|date=June 2017}}
{{Restaurant workers}} 2 : Culinary terminology|Restaurant terminology |