What does the term "chef de partie" refer to?

The term "chef de partie" refers to a station chef who is responsible for a specific section of the kitchen, such as the grill, sauté, or pastry area. In a professional kitchen, the chef de partie oversees the preparation and cooking of dishes within their designated area, ensuring that everything meets the establishment's standards for quality and presentation. This role is crucial for maintaining efficiency and organization in the kitchen, as each chef de partie typically manages their team and coordinates with others to ensure timely service.

While terms like pastry chef and butcher refer to specific roles within a kitchen, the chef de partie encompasses a broader position that can include various specialized chefs. Being second in command is more accurately described by the role of sous chef, which supports the head chef rather than being compartmentalized into a specific station. The chef de partie's focus on a particular area makes this term more encompassing and integral to the kitchen's overall operation.