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Culinary Arts & Cooking vocabulary · Kitchen Brigade & Roles

Chef de partie

Meaning in culinary arts & cooking, with examples

/ˌʃef də pɑːˈtiː/nounCommon term

In culinary arts & cooking, chef de partie means: A chef in charge of one section of the kitchen, such as fish, sauce, grill or pastry, often with one or more commis chefs working under them.

In Turkish: şef de parti, bölüm şefi, istasyon şefi

How it is used

A standard job title in hotels and brigade-style restaurants, often shortened to CDP. Job ads mention senior and junior CDPs. Partie means section, so the title literally means chef of the section. Americans more often say line cook or station chef.

Example sentences

  1. She's the chef de partie on the fish section.

  2. We're looking for a pastry chef de partie with hotel experience.

Common collocations

  • senior chef de partie
  • junior chef de partie
  • CDP
  • chef de partie position
  • commis chefA junior chef at the start of their career who works under a chef de partie, doing prep and learning each section of the kitchen.
  • sous chefThe second in command in a kitchen, who helps the head chef, supervises the cooks and runs the kitchen when the head chef is away.
  • stationAn area of the kitchen where one cook or a small team prepares one type of food, such as the grill, fry, sauce or garnish station.
  • brigade systemThe traditional way of organising a professional kitchen into a clear chain of command and sections, developed by the French chef Auguste Escoffier in the late 19th century.

More terms: Kitchen Brigade & Roles

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