Chef de partie

The chef de partie is responsible for a specific station of the brigade: fish, meat, garde-manger, sauces, entremetier, pastry, baker. Each partie corresponds to a technical specialisation with its own equipment, stocks, sauces and techniques. In a three star kitchen, the chef de partie supervises one to three commis and guarantees the coherence of outputs from their station during service. The position constitutes the entry tier into a starred brigade after three to five years of commis experience. A chef de partie career can span ten to fifteen years before sous-chef promotion (Source: Auguste Escoffier, Le Guide culinaire, 1903).