What do different Chefs do?

 

What do different Chefs do?

 

Every chef in a professional kitchen works hard to create tasty, mouth-watering  food for us .

To run a kitchen of any size there are different chefs doing different jobs to ensure its  smooth functioning.

If you are an aspiring chef we are sure you want to know what a commis chef or a sous chef or a Chef de partie does !

Here’s a handy guide for you …..

 

1.    Who is the Head Chef or the Executive Chef  ?

The Executive Chef or the Head Chef is the senior most chef who has spent several years in the kitchen and does the following mainly

 

 

·         Manages the kitchen – ensures all regulations related to  hygiene , health and safety are followed

·         Handles the financial budget

·         Plans the Menu

·         Creates new menu dishes , recipes

 

 

2.    So what does a Sous Chef do?

Sous Chef is generally the “Second Chef” !

He assists the Executive Chef and is more actively involved in the day to day operations of the Kitchen like Food preparation , Scheduling of staff shifts , Ordering and maintaining food supplies , training new employees etc

 

 

3.    OK, now who is a Chef De Partie ?

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. A Chef de Partie runs a specific section in a kitchen, and report to the Sous Chef. The role is made up of many varying responsibilities including:

 

4.    Commis Chef sounds complicated…..

A commis chef is an entry level position for new chefs . They work in the kitchen and generally assist other chefs . Further they help with the deliveries of ingredients. They measure ingredients , clean stations and help in the preparation of vegetables and meat.

 

 

 

 

 

 

5.    Are there any other Specialised Chefs ?

Name of the Specialised Chef	Specialisation
Pastry Chef (Patissier)	Makes pastries, breads, and desserts
Meat Chef (Rotisseur, Roast Chef)	Cooks meats by roasting, braising, broiling, or other methods
Pantry Chef (Garde Manger)	Prepares cold food items like salads, cold cuts, and dressings
Vegetable Chef (Entremetier)	Prepares and cooks  vegetables and starches
Butcher Chef (Boucher)	Prepares cuts of meat for other station chefs to cook
Fry Chef (Friturier)	Cooks foods that need to be fried
Grill Chef (Grillardin)	Cooks foods that need to be fried
Sauce Chef (Saucier, Saute Chef)	Prepares sauces and gravies for all meal types
Fish Chef (Poissonier)	Prepares and cooks seafood

 

 

6.    Please explain the hierarchy of these Chefs .

We hope you have understood the different titles and have also realised how important each chef is in the kitchen.

MCM Classes wishes you all the best in your career as a chef !