Kitchen-hands assist with basic food preparation tasks under the chef's direction. Kitchen assistants are of two types, kitchen-hands and stewards/ kitchen porters. May be the supervisor of a separate team in their own kitchen. the swing cook.Ĭold foods: salads, cold appetizers, pâtés and other charcuterie items.īutchers meats, poultry, and sometimes fish and breading.īaked goods: pastries, cakes, breads and desserts. (May be handled by the entremétier.)įills in as needed on stations in the kitchen, a.k.a. (This station may cover tasks by the potager and légumier.) Hot appetizers and often the soups, vegetables, pastas and starches. (May be combined with the rotisseur.)įried items. Roasted and braised meats, and their sauces. (May be combined with the saucier position.) (The highest position of the stations.)įish dishes, and often fish butchering, and their sauces. Station-chef titles which are part of the brigade system include: English This may be a chef who has recently completed formal culinary training or is still undergoing training. Commis (Chef) / Range chefĪ commis is a basic chef in larger kitchens who works under a chef de partie to learn the station's or range's responsibilities and operation. In most kitchens, however, the chef de partie is the only worker in that department. In large kitchens, each chef de partie might have several cooks or assistants. Chef de partieĪ chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. The sous chef is also responsible when the Executive Chef is absent. Smaller operations may not have a sous-chef, while larger operations may have more than one. A sous-chef's duties can also include carrying out the head chef's directives, conducting line checks, and overseeing the timely rotation of all food products. This person is accountable for the kitchen's inventory, cleanliness, organization, and the continuing training of its entire staff. This person may be responsible for scheduling the kitchen staff, or substituting when the head chef is off-duty. Sous chef works under executive chef or head chef. The Sous-Chef de Cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the Chef de Cuisine. Other establishments in the UK tend to use the title head chef. ![]() In the UK, the title executive chef normally applies to hotels with multi outlets in the same hotel. Involved in checking the sensory evaluation of dishes after preparation and they are well aware of each sensory property of those specific dishes. This is often the case for executive chefs with multiple restaurants. Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of a head chef, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, and so on.
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