 Cooks in training in Paris Chef is a term commonly used to refer to an individual who cooks professionally. Within a restaurant however, the term is often only used to refer to one person: either the executive chef or chef de cuisine. In a professional kitchen environment, a chef (French for chief or head) is the person in charge of the kitchen. Image File history File links Cooks_050918_154402. ...
Image File history File links Cooks_050918_154402. ...
, The Eiffel Tower, the international symbol of the city, with the skyscrapers of La Défense business district 5 kilometres behind. ...
There are many kinds of kitchen organizations, with the titles and duties for each position varying depending on the particular restaurant. In general, the hierarchy in a classical kitchen brigade is as follows: Brigade de cuisine is the term used to describe the hierarchy of the apprentice system in a professional kitchen. ...
Executive Chef
The Executive Chef is in charge of everything related to the "back of the house", or kitchen, side of business within a restaurant group. Outside of a restaurant group, the Executive Chef generally replaces the Chef de Cuisine, but takes on his responsibilities.
Chef de Cuisine The Chef de Cuisine is the head of the kitchen in one restaurant, usually within a restaurant group. Reports directly to the Executive Chef. Responsibilities include supervising staff, scheduling, menu development.Also able to plan and direct food preparation and cooking activities.
Sous Chef The sous chef (pronounced "soo-shef" -- French for "under chef") reports to the Chef de Cuisine. Responsibilities include assisting Chef de Cuisine to supervise staff. The Sous Chef should be able to work in all stations within the kitchen. A sous chef is a chef ranking above line cooks and below an executive chef or chef de cuisine. ...
Pastry Chef Responsibilities include production of desserts and dessert menu development. A pastry chef may or may not have assistants. On the kitchen hierarchy a sous chef and a pastry chef are typically equals.
Then follow the Expediter, Chefs de partie/Line Cooks, and assistants. See the main article at Brigade de cuisine. Brigade de cuisine is the term used to describe the hierarchy of the apprentice system in a professional kitchen. ...
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