The person responsible for washing dishes and cutlery.ġ2 Chef de Partie (aka Station Chef, Line Chef, Line Cook)īutcher chef (aka boucher)– In charge of preparing meats and poultry before they are delivered to their retrospective stations, the butcher chef may also handle fish and seafood preparations. Usually do not have any formal culinary training. They perform basic food preparation such as washing lettuce and peeling potatoes. Workers that assist with rudimentary tasks within the kitchen. They are NOT a chef’s helper.ġ0 Kitchen Porter Kitchen Porter (aka Kitchen Assistant or Kitchenhand) You can think of a Commis Chef as an on the job training position.
Works under a chef de partie in order to learn the station, these are often people that have recently completed, or are still undertaking, formal culinary training. Butcher chef Fish chef Fry chef Grill chef Pantry chef Pastry chef Roast chef Roundsman (aka chef de tournant, swing cook, relief cook) Sauté chef (aka saucier or sauce chef) Vegetable chef Will talk about each of these sections in more detail later.ĩ Commis Chef Commis Chef A commis Chef is a junior member of staff. If there are more than one sous-chefs the words executive, junior or senior can precede the title to further specify hierarchy.Ĩ Chef de Partie Chef de Partie (aka Station Chef, Line Chef, Line Cook) Each chef de partie is responsible for running a specific section of the kitchen. Some smaller kitchens may not have a sous chef, while larger operations can have more than one. More actively involved in the day-to-day running of the kitchen than the head chef. Responsible for creating the menus.ħ Sous Chef Sous Chef (aka Second Chef) translated it literally means ‘under chef’. Hires, fires and manages kitchen staff, Responsible for controlling kitchen costs. Head Chef is more common in most of the world. Executive Chefs do very little actual cookingĦ Head Chef Head Chef (aka Executive Chef, Chef de Cuisine)Ĭhef de Cuisine is the traditional French term and is used in a few European and Asian restaurants. Only the largest restaurants have an executive chef, and it is primarily a management role. The very top of the kitchen management structure.
Creating a powerpoint by souschef professional#
The structure will vary slightly depending on the size and style of the restaurant, however as a chef it’s important to know and understand the many positions held within a professional kitchen.Įxecutive Chef (aka Group Chef) Head Chef (aka Chef de Cuisine) Sous Chef (aka Second Chef) Chef de Partie (aka Station Chef, Line Chef, Line Cook) Commis Chef Kitchen Porter (aka Kitchen Assistant or Kitchenhand) Dishwasherĥ Executive Chef The Executive Chef (aka Group Chef)
All modern professional kitchens run according to a strict hierarchy, with the French Brigade system used in order to ensure the whole operation runs as smoothly as possible. Differentiate between different chefs and what they do in a kitchen.ģ The Kitchen Brigade Brigade comes from the French Brigade system (or Brigade de cuisine). By the end of this unit you should be able to List the different jobs titles for employees in kitchen Explain the duties for the people who make up the kitchen brigade. Career Paths Cooking Unit 2: People in the kitchen.Ģ People in the Kitchen In this lesson you will learn about the different jobs in a kitchen.