Different Chefs

Executive chefThe Executive chef is in charge of everything related to the kitchen, including menu creation, staff management and businessaspects. While the position requires extensive cooking experience and often involves actively cooking, the staff of benefit, it also involves a high level of management and business aspects of the kitchen. They can also be referred to as the “chef” or “head chef”. Although “head chef” may seem redundant, the word “chef” has come to be applied to any cook, kitchen helper or fast food operator, making the distinction necessaryChef de CuisineChef de Cuisine (”Head of the Kitchen”) is a synonym for the title executive chef. This is the traditional French term from which the English word chef comes, and is more common in European kitchens or those American kitchens which use the classical French brigade system. In some establishments this title is used to designate a chef who is the head chef at one location of an operation that has multiple locations where the corporate chef has the title executive chefSous chefThe sous-chef de cuisine (Deputy-chef of the kitchen) is the direct assistant of the executive chef and is second in command. He may be responsible for scheduling, and filling in for the executive chef when he or she is off-duty. The Sous Chef will also fill in for or assist the chef de partie (line cooks) when needed. Smaller operations may not have a sous chef, while larger operations may have multiple. The term “sous-chef” is pronounced like the rare spelling “su chef”.Expediter or Announcer (Aboyeur)The expediter takes the orders from the dining room and relays them to the stations in the kitchen. This person also often puts the finishing touches on the dish before it goes to the dining room. In some operations this task may be done by either the executive chef or the sous chef.Chef de PartieA chef de partie, also known as a “station chef” or “line cook”, is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with “First Cook”, then “Second Cook”, and so on as needed.Station ChefsStation chef titles which are part of the brigade system includeSauté Chef (Saucier) [sos.je] - Responsible for all sautéed items and their sauce. This is usually the highest position of all the stations.Fish Chef (Poissonier) [pw?.so.?e]Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.Roast Chef (Rotisseur) [?o.ti.sœ?]Prepares roasted and braised meats and their appropriate sauce.Grill Chef (Grillardin) [g?i.ja?.d?~]Prepares all grilled foods, this position may be combined with the rotisseur.Fry Chef (Friturier) [f?i.ty.?je]Prepares all fried items, position may be combined with the rotisseur position.Vegetable Chef (Entremetier) [ã.t??.me.tje]Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. In a full brigade system a potager would prepare soups and a legumier would prepare vegetables.Roundsman (Tournant) [tu?.nã]Also referred to as a swing cook, fills in as needed on station in kitchen.Pantry Chef (Garde Manger) [ga?d mã.?e] They are responsible for preparing cold foods, including salads, cold appetizers, pâtés and other charcuterie items.Butcher (Boucher) [bu.?e]Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish.Pastry Chef (Pâtissier) [pa.ti.sje]Prepare baked goods, pastries and desserts. In larger establishments, the pastry chef often supervises a separate team in their own kitchen or separate shop. Some kitchens may have an executive pastry chef.