The heart of a restaurant where the magic happens! The kitchen is a complex world with its own hierarchy system and is important to understand it, if you are looking for a career in this industry.

 

Executive Chef – The Chief who takes up an Executive and Administrative role at the Management level to ensure smooth functioning of the restaurant business. He is involved in multiple roles at this level.

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Executive Sous Chef-The boss in the absence of the big boss. Usually the unsung heroes in the kitchen brigade.

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Pastry chef -The chef responsible for breads and all sweet delicacies across the operation.

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Chef de Cuisine – The Chef who generally oversees the whole kitchen and its staff. He is instrumental in working closely with the Executive Chef and Executive Sous Chef on menu planning and ingredients.

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Sous Chef – The sous-chef de cuisine is second in command.

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Chef de partie – Section chefs or kitchen supervisors.

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Demi Chef de partie  – Assistant section chefs or assistant kitchen supervisors who help in mis en place and ensures a smooth running in sections.

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Specialist cooks(in big operations): Most restaurant kitchens especially in Hotels have sections with their own cooks like

• Butcher chef – In charge of cuts of meats and poultry

• Fish chef – An expert in the preparation of fish dishes

• Fry chef – Specialist in the preparation of fried foods.

• Grill chef – In charge of grilled meats and vegetables.

• Garde manger – In charge of the preparation of cold salads and pâtés.

• Saucier – A very important role for preparation of sauces, broths and gravy

 

Commis – A commis is an entry level cook position or line cook who starts with peeling and chopping vegetables in the kitchen and responsible for mis en place. They gradually then rise up the ranks with their acquired skills.