A Chef de Partie, also known as a line cook, is responsible for a specific section in the kitchen, such as sauces, vegetables, or pastry. They manage and train junior chefs, ensuring high-quality food preparation and presentation. This role requires strong culinary skills, attention to detail, and the ability to work efficiently under pressure. Career growth can lead to Sous Chef and eventually Executive Chef positions.

• Key Skills: Culinary expertise, section management, training, quality control, time management.
• Responsibilities: Preparing ingredients, cooking dishes according to recipes, maintaining cleanliness, supervising junior staff.