What are the different levels of a chef?
Selecting A Career in A Restaurant Kitchen
- Executive Chef. Not every restaurant has an executive chef; that title normally applies only to large chains or restaurants.
- Head Chef (Chef de Cuisine)
- Deputy Chef (Sous Chef)
- Station Chef (Chef de Partie)
- Junior Chef (Commis Chef)
- Kitchen Porter.
- Purchasing Manager.
What is the other name of a station chef?
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.
What are the different stations in a professional kitchen?
Cooking Stations Explained: Understanding a Gourmet Kitchen
- The Purpose of Cooking Stations.
- The Types of Cooking Stations.
- The Saucier Station.
- The Poissonnier Station.
- The Rotisseur Station.
- The Entremetier Station (often includes a Legumier and Potager Station)
- The Pâtissier Station.
What is a group of chefs called?
Brigade de cuisine (French: [bʁiɡad də kɥizin], “kitchen brigade”) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as “kitchen staff” in English-speaking countries.
What is a French chef called?
Head Chef (aka Executive Chef, Chef de Cuisine) - Chef de Cuisine is the traditional French term, and although it’s slightly more common in European kitchens, head chef is the title that’s used most prevalently around the world.
What level is chef de partie?
3.8 Cook grade 5 (tradesperson) – chef de partie.
What is higher than a sous chef?
A chef de partie is more junior than the sous chef. There are often many chef de parties in a kitchen, and each works in a specific section. In bigger operations, a chef de partie could have a number of other cooks working for them in their section – but in most kitchens, it is them in their section on their own.
What does a station chef do in a restaurant?
The station chef is usually in charge of just one part of the kitchen: for example, the soups, the salads, or the grill. They work under the sous chef or executive chef to make sure all food prepared and put out of their station is of the highest level for quality and appearance.
What is the difference between a station chef and a saucer?
The station chef is usually in charge of just one part of the kitchen: for example, the soups, the salads, or the grill. They work under the sous chef or executive chef to make sure all food prepared and put out of their station is of the highest level for quality and appearance. The saucier’s sole responsibility is to prepare the sauces.
Who does what in a restaurant kitchen?
Who Does What In a Restaurant Kitchen? 1 Executive Chef (Chef de Cuisine) 2 Read, Read and Read Some More 3 Sous Chef 4 Pastry Chef (Patissier) 5 Station Chef (Chef de Partie) 6 Saucier 7 Fish Cook (Poissonier) 8 Vegetable Cook (Entremetier) 9 Meat Cook (Rotisseur) 10 Fry Cook
What are the different positions in a restaurant?
Typical roles begin at the top with Executive Chef, followed by Sous Chef, followed again by Senior Chef. Other chefs might be solely responsible for one aspect of the menu like grilled foods, sauces, fried foods, or fish