Likewise — and as the students in our online culinary program know — the Brigade de Cuisine introduced many new roles to the kitchen. Technically, there are more than 25 types of chefs who could work in a kitchen under the Brigade de Cuisine. However, every kitchen is a little different, which means so are the types of chef jobs available. Generally speaking, though, these are some of the most common positions in the kitchen:.
Also known as the chef de cuisine, the executive chef is in charge of the entire kitchen. He or she prepares the menu, decides what ingredients to purchase and oversees the operation. Executive chefs often act as expediters, meaning they help ensure that food coming out of the kitchen goes to the right table at the right time. Executive chefs also add finishing touches such as a a drizzle of balsamic extract or a swirl of berry compote.
The sous chef is the No. There can be more than one Sous Chef depending on the size of the kitchen. The Sous Chef is responsible for checking everything is working smoothly in the kitchen.
Communication and an eye for detail are important skills you need to be a Sous Chef. Most Chef de Parties will specialise in one culinary area for example, a Pastry Chef and then be responsible for their team. The Expediter checks the meals are perfectly presented and served correctly before they leave the kitchen. The Head Chef usually takes on the responsibilities of the Expediter in a small kitchen.
But larger kitchens will have an Expediter near the door to check the food before a server takes it. Kitchen Managers tend to work behind-the-scenes.
They check all ingredients are stocked and equipment is working. They often help prepare meals in workstations that need assistance, ensure work areas are clean and provide chefs with needed tools or ingredients. Commis chefs usually earn promotions to different stations with experience and practice. Find jobs. Company reviews. Find salaries. Upload your resume. Sign in. Career Development.
What is the difference between a chef and a cook? Executive chef. Head chef. Sous chef. Butcher chef. Pastry chef. Pantry chef. Roast chef. Vegetable chef. Fish chef. Meat chef. Fry chef. Prep chef. Commis chef. Related View More arrow right. Larger establishments, on the other hand, may add additional stations in order to further distinguish some of the individual specializations within each larger station. The important thing to remember is that fine-dining and casual restaurants have their own requirements when it comes to chefs, and over the past decade the stakes have gone up.
Food consciousness is at an all time high, so well trained professionals are in demand. Instead, find your culinary niche and tackle it with passion and enthusiasm. To increase your mobility in the industry it is important to lay a solid technical base for your climb through the ranks.
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