A Chef de Partie, also known as a station chef, is a key member of a professional kitchen team. Their primary responsibility is to oversee the preparation and execution of a specific station or area of the kitchen, such as the grill, sauté, or pastry.

They ensure the consistent quality and timely delivery of dishes, manage their team of line cooks, and maintain strict adherence to food safety and sanitation standards.

The Chef de Partie’s role requires a deep understanding of culinary techniques, strong leadership skills, and the ability to work efficiently under pressure in a fast-paced environment.