Glossary \ C \ Chef de Partie
- Cafeteria Counter, Serving Counter ,
- Carbonator ,
- Carrier ,
- Cart ,
- Cashier Stand ,
- Catering ,
- Catering Manager – Industrial Catering ,
- Charter Group ,
- Checkout Counter ,
- Chef de Partie ,
- Club Manager ,
- Coffee Filter ,
- Coffee Grinder ,
- Coffee Maker ,
- Coffee Percolator ,
- Coffee Urn ,
- Cold Pan ,
- Commissions ,
- Condiment Cabinet ,
- Convection Oven ,
- Convention and Visitors Bureau ,
- Conventions and Trade Shows ,
- Conversion Study ,
- Cordon Bleu Restaurant Manager ,
- Cover ,
- Creamer ,
- CRS ,
- Cruise Ship ,
- Cutlery Box
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 station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed.
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