Types of chefs (2021)

Chef titles background

Different chef titles emerged in the XNUMXth century with the creation of the French Brigade System. Chef Georges Auguste Escoffier created this system to provide restaurants a hierarchy of kitchens in order to operate more efficiently. Not all kitchens operate under the French brigade system, and some positions in the system can be combined depending on the size of the restaurant. However, it has provided a basic outline to which property owners restaurants they can refer to when setting up your kitchen hierarchy and stations.

Types of chefs

Chefs will generally hold the highest ranking positions in a kitchen. In addition, a restaurant it usually has managerial chefs and specialized chefs. Each type of chef can cover a variety of different tasks, from organizing and training to menu development and recipe creation. Become a chef requires years of education and experience, climbing from entry-level positions to the ultimate goal of executive chef.

Managerial chefs

In the management positions of Head, there is an established hierarchy because these chefs have the greatest responsibility in the kitchen to ensure the overall success of the restaurant. The following roles are listed in descending order.

Chef-Owner (Group Chef)

• Main task: management <strong>Training</strong> business
• There is only one per kitchen.
• They are responsible for the management of the establishment as a whole.
• They will often work in menu engineering.

Executive Chef (Chef de Cuisine, Chef de Cuisine)

• Main task: management from the kitchen
• There is only one per kitchen, which creates great competition for paper.
• They oversee day-to-day operations, costs cooking, food preparation and menu planning.
• They will often create most of the new recipes and dishes for the menu.

Sous Chef (Second Chef, Sub Chef)

• Main task: management of the team
• There may be more than one in a kitchen depending on the size of the establishment.
• They supervise the details of each dish and supervise the food lines.
• They are second in command and will be in charge of the kitchen in the absence of the executive chef.
• Typically, they will train newly hired cooks and chefs.

Senior Chef (Chef de Partie, Head of Station)

• Main task: station management
• There can be more than one in a kitchen.
• They are in charge of specific stations in the kitchen.
• They are usually specialists in a certain portion of the menu and will ensure that high quality food leaves their stall.

Specialty chefs

Generally there is no hierarchy among specialized cooks. Each of them is an expert in their specific field.

Pastry chef (pastry chef)

• Main task: prepare cakes, breads and desserts
• They can be in charge of the entire dessert menu.
• The position generally requires extensive specialized training or the completion of a bakery degree.
• Depending on the establishment, this position may be equivalent to Executive Chef.

Sauce Chef (Saucier, Saute Chef)

• Main task: choose and prepare sauces and juices for all kinds of meals
• They can also prepare soups and stews.
• This is primarily a position found in places that serve French cuisine.

Fish Chef (Poissonier)

• Main task: prepare and cook seafood
• They may also be responsible for purchasing the seafood used in a local market establishment or from a non-local supplier.

Vegetable Chef (Entremetier)

• Main task: preparing and cooking vegetables and starches
• They may also be responsible for some soups and egg dishes.

Meat Chef (Rotisseur, Roast Chef)

• Main task: preparing and cooking meats by broiling, stewing, broiling, or other methods
• They may also be in charge of sourcing the meat from local suppliers and retailers.

Pantry Chef (Garde Manger)

• Main task: preparing cold foods such as salads, cold cuts, hors d'oeuvres, and dressings
• They will also be responsible for setting up buffet lines and adding centerpieces for a luxurious presentation that may include carved and molded ice or fruits.

Chef de Fry (Friturier)

• Main task: cook food to be fried
• They are mainly needed in fast food establishments.

Grill Chef (Grillardin)

• Main task: Cook food to be grilled.
• They usually grill meats and sometimes vegetables.

Butcher Chef (Boucher)

• Main task: prepare cuts of meat for other chefs station cooks
• They are mainly needed in larger establishments to meet the demand.

Types of cooks

Cooks will generally hold entry-level positions in a kitchen and undergo specialty chef training. They are more likely to cook by following the recipes given to them and flow between different cooking positions as needed.

Line Cook (Commis)

• Main task: cook where needed and complete a variety of kitchen tasks
• They will learn different styles of cooking from the hand of chefs specialized in the kitchen.
• They are usually still in culinary school and are gaining experience through the position.
• They may be asked to perform various tasks, such as preparing dishes, taking orders, or cutting vegetables.

Cook preparer (kitchen porter, kitchen assistant, kitchen assistant)

• Main task: Responsible for daily food preparation and kitchen tasks.
• Her responsibilities revolve around kitchen basics such as chopping ingredients, properly labeling containers in storage, and cleaning countertops.

Relief Cook (Tourant Chef, Roundsman, Swing Cook)

• Main task: complete where necessary
• They will help chefs who may feel overwhelmed at their positions.

Short Term Cook

• Main task: prepare quick and simple meals
• They are responsible for clearing as many order tickets as quickly as possible without sacrificing food quality.
• They mainly focus on making food like sandwiches and salads.

Working in a commercial kitchen can be fast-paced in terms of daily tasks and upward mobility. It takes multiple chef and cook positions for a restaurant to run smoothly and the hierarchy can look very different from kitchen to kitchen. There are even more positions and jobs in restaurants than those listed above for the entire establishment to be successful. 

It is important to note that becoming a chef requires years of training. Work your way from the bottom up through the different jobs available, find an area in which you can specialize, and move on with enthusiasm.