The Executive chef is in charge of everything related to the kitchen, including menu creation, staff management and business aspects. While the position requires extensive cooking experience and often involves actively cooking, the staff of benefit, it also involves a high level of management and business aspects of the kitchen. They can also be referred to as the chef or head chef. Although head chef may seem redundant, the word chef has come to be applied to any cook, kitchen helper or fast food operator, making the distinction necessary
Chef de Cuisine
Chef de Cuisine (Head of the Kitchen) is a synonym for the title executive chef. This is the traditional French term from which the English word chef comes, and is more common in European kitchens or those American kitchens which use the classical French brigade system. In some establishments this title is used to designate a chef who is the head chef at one location of an operation that has multiple locations where the corporate chef has the title executive chef
Sous chef
The sous-chef de cuisine (Deputy-chef of the kitchen) is the direct assistant of the executive chef and is second in command. He may be responsible for scheduling, and filling in for the executive chef when he or she is off-duty. The Sous Chef will also fill in for or assist the chef de partie (line cooks) when needed. Smaller operations may not have a sous chef, while larger operations may have multiple. The term sous-chef is pronounced like the rare spelling su chef
Expediter or Announcer (Aboyeur)
The expediter takes the orders from the dining room and relays them to the stations in the kitchen. This person also often puts the finishing touches on the dish before it goes to the dining room. In some operations this task may be done by either the executive chef or the sous chef.
Chef de Partie
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.
Station Chefs Jobs
Station chef titles which are part of the brigade system include
Saut Chef (Saucier) [sos.je] - Responsible for all sauteed items and their sauce. This is usually the highest position of all the stations.
Fish Chef (Poissonier)
Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.
Roast Chef (Rotisseur)
Prepares roasted and braised meats and their appropriate sauce.
Grill Chef (Grillardin)
Prepares all grilled foods, this position may be combined with the rotisseur.
Fry Chef (Friturier)
Prepares all fried items, position may be combined with the rotisseur position.
Vegetable Chef (Entremetier)
Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. In a full brigade system a potager would prepare soups and a legumier would prepare vegetables.
Roundsman (Tournant)
Also referred to as a swing cook, fills in as needed on station in kitchen.
Pantry Chef (Garde Manger)
They are responsible for preparing cold foods, including salads, cold appetizers and other charcuterie items.
Butcher (Boucher)
Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish.
Pastry Chef (Patissier)
Prepare baked goods, pastries and desserts. In larger establishments, the pastry chef often supervises a separate team in their own kitchen or separate shop. Some kitchens may have an executive pastry chef Jobs.
Kitchen assistants
An apprentice or (commis)
In larger kitchens would work under a chef de partie or station chef in order to learn the stations responsibilities and operation.
Communard
In charge of preparing the meal for the staff during a shift. This meal is often referred to as staff or family meal.
The escuelerie-dishwasher (from 15th century French)
Ss the keeper of dishes, having charge of dishes and keeping the kitchen clean.
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