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n. pl. chefs de cuisine (shÄfs) A cook who is in charge of the kitchen in a restaurant or hotel and whose duties include creating the menu and directing kitchen staff. Also called executive chef. [French, head of the kitchen : chef, head (from Old French; see chief) + de, of + cuisine, kitchen; see cuisine.]
A chef de partie, also known as a station chef or line cook, is in charge of a particular area of production. 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.