What are the ranks of chefs?
The Kitchen Hierarchy: Career Options in a Restaurant Kitchen
- Executive Chef.
- Head Chef (Chef de Cuisine)
- Deputy Chef (Sous Chef)
- Station Chef (Chef de Partie)
- Junior Chef (Commis Chef)
- Kitchen Porter.
- Purchasing Manager.
How many levels of chef are there?
You may have read that there are 10 types of chefs, or chef ranks, in a formal kitchen, or 13, 15 or more. This confusion occurs for two reasons. One, different kitchens may combine several types of chefs or even separate a station into several stations, each with a chef.
What do you call a soup chef?
A potager chef would be in charge of making any soups that are on the menu and a legumier chef would be in charge of preparing any vegetable dishes. The tournant is the all-purpose chef in the kitchen brigade. The role is designed to move from station to station, assisting with any tasks, as needed.
Who is the head chef in a restaurant?
The Head Chef (also known as the Executive Chef) is the boss of the kitchen. It takes years of experience and time spent in many of the other positions mentioned in this blog to become one. The kitchen is their responsibility and they’ll have the most significant input into the menu.
What does a chef de partie do in a kitchen?
Each chef de partie is responsible for running a specific section of the kitchen (we’ll cover these below), and they are usually the only worker in that department, although in some larger kitchens each station chef may well have several assistants. Again, this is a term that can have multiple hierarchical precedents, such as junior or senior.
What are the basic duties of a chef?
Tasks include basic food preparation such as washing salad and peeling potatoes, in addition to basic cleaning duties. The person responsible for washing dishes and cutlery, and even they get a fancy title!
Which is the best description of a station chef?
Station Chef (Chef de Partie) 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.