A line cook, also known as chef de partie, works in a restaurant and is usually assigned a particular area of production in the kitchen, such as fish, pastry, vegetables, or grilled foods. Typically, a line cook is the only person in his or her department. In large restaurants, however, they may have their own assistants, such as a commis or a demi-chef de partie. Line cooks prepare, cook, and assemble dishes within their assigned area.
Often, a high school diploma is required to become a line cook. Most line cooks learn through on-the-job training. However, some line cooks also have a culinary degree. Line cooks need to be able to take direction and perform their tasks with speed and accuracy. They often work very early or late hours, and on weekends and holidays. Depending on the size and type of the restaurant, line cooks may be able to advance in their career and become a line supervisor, a sous-chef or a head chef.
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Common Skill Sets