Also known as a station chef or a chef de partie, line cooks are part of your core restaurant team and are essentially in charge of getting things done in a specific station. A line cook makes sure that dishes are ready to go and the chefs instructions are followed to a T.
Why are they called line cooks?
Restaurants typically have multiple line cooks, each working a different station based on that restaurant’s menu. The reason they’re called “line cooks” is because of where they work: the line. It’s a bit of kitchen slang. … A cook who works at any one of these cooking stations is, then, called a line cook.
What kind of job is a line cook?
What does a line cook do? A line cook is responsible for food preparation, often in the hospitality industry. They might work in a restaurant, hotel or corporate cafeteria. The “line” of a kitchen is the group of cooks who combine efforts to carry out the recipes and menu items designed by the executive or head chef.
What is the difference between a cook and a line cook?
Line cooks are more experienced and often higher trained member of kitchen staff than a prep cook. The prep cook prepares the ingredients that the line cook then uses when cooking the meals at the restaurant. … Line cooks are directly responsible for cooking the main dishes.
Is a line cook a chef?
A chef de partie, station chef, or line cook is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.
How do you become a line cook?
To become a line cook, you likely need a high school diploma or equivalent. Though some jobs require an associate degree or culinary school certificate, many line cook jobs will provide on-the-job training.
How can I be a chef?
There are no required qualifications to become a Chef, but it’s common for Chefs to complete an apprenticeship and gain a vocational qualification such as a Certificate III in Commercial Cookery (SIT30816). Decide what type of restaurant you want to work in and what cuisine you’d like to cook.
Who is a fry cook?
A fry cook operates the deep fryer cooking station for a restaurant. The deep fryer cooks food by submerging it in boiling oil until it is fully cooked. Dishes prepared in a deep fryer include fried chicken, french fries, and fish filets.
Is a fry cook a line cook?
Fry cooks are kitchen members who work on the deep fryers. Commercial kitchens, much like any other workplace, are usually a place of tiered responsibility and seniority. Executive chefs or kitchen managers are usually at the top, followed by assistants, line cooks, and prep crews.
What rank is line cook?
Chef de Partie (aka Station Chef, Line Chef, Line Cook) -
Each chef de partie is responsible for running a specific section of the kitchen (we’ll cover these below), and they are usually the only worker in that department, although in some larger kitchens each station chef may well have several assistants.
What are the levels of chefs?
The Kitchen Hierarchy: Career Options in a Restaurant Kitchen
- Executive Chef. …
- Head Chef (Chef de Cuisine) …
- Deputy Chef (Sous Chef) …
- Station Chef (Chef de Partie) …
- Junior Chef (Commis Chef) …
- Kitchen Porter. …
- Purchasing Manager.
What’s the difference between a line cook and a short order cook?
Short order cooks and line cooks both work in the food service industry. Short order cooks typically work in restaurants or coffee shops where food is made and served quickly, while line cooks work in larger restaurants and only cook one part of a meal.
How do I become a line cook with no experience?
How to Become a Cook With No Previous Experience
- STEP 1: Find Your Perfect Position. …
- STEP 2: Apply for a Different Job in a Kitchen or Restaurant. …
- STEP 3: Learn the Basics. …
- STEP 4: Practice Makes Perfect. …
- STEP 5: Stay Safe While Cooking. …
- STEP 6: Secure Your Ideal Cooking Job.
Who is chef potager?
A potager chef would be in charge of making any soups that are on the menu and a legumier chef would be in charge of preparing any vegetable dishes. The tournant is the all-purpose chef in the kitchen brigade. The role is designed to move from station to station, assisting with any tasks, as needed.