Kitchen Titles



Food network aficionados know that some of their favourite celebrity chefs cook and operate in their own New York City Wildlife Removal, and you can be sure they operate their kitchens with military precision from their own position as executive chef down to the dishwashers and busboys. Each position has certain duties, which are learned in culinary school or on the job, and one best not deviate if a person wants to remain employed. In very busy crowded kitchens, the hierarchy is especially important to prevent chaos and keep those foods rolling out to the clients in a timely fashion.

Let’s examine those places in finely-tuned and well-run industrial establishments. Leave it to those French chefs to have established what is taught and followed in all well-run kitchens, which is called, appropriately,”The French Brigade system:”

Executive Chef (Group Chef) –
This is the very best person who is usually responsible for the performance of multiple tasks, and might do very little cooking himself;

Generally controls the whole kitchen, from managing costs and staff, to working with suppliers and creating menus, much like the CEO of a company, relying on the sous chef to assist;
Sous Chef (Second Chef) –
Second in command, and interpreted it literally means’under chef,’ this function will normally float with the Head Chef; smaller kitchens might not even have one;

In larger kitchens there may be places which specialize in kitchen cuisine (see
below) rather than 1 chef assembling and cooking multiple types of dishes, this chef
oversees the”junior” types that are assigned to specific categories;
Commis Chef (in-training or apprentice) –
A junior staff member who works under a chef de partie in order to learn the intricacies of a particular station, these are often people who have recently completed, or might still be in, culinary college;

Employees who assist with tasks within the kitchen, and are not as likely to have formal culinary training; tasks include basic food preparation such as washing veggies and paring potatoes (but he gets his own name, nonetheless); in the U.S. we would refer to those people as”peons” and at the army this be would KP duty;
Dishwasher (Escuelerie) even comes with its own name –
“scullery,” which is a small room or corner adjoining a kitchen, where dishwashing and other kitchen chores are done; in some films which are set in magnificent English mansions, We’ll often hear the title”scullery maid” – well, this is where the term originated;

Alright, so now we enter the sub-categories of workers who handle only one category or type of food and are supervised by the Chef de Partie (usually found only in very large kitchens or highly precise French restaurants):

Specific titles can include the following:

Butcher chef (aka boucher) – In charge of preparing poultry and meats (obviously, not necessary in a strictly vegetarian restaurant);

Fish chef (aka poissonnier) – preparation of fish dishes;

Fry chef (aka friturier) – specializes in the preparation of fried food items (do you believe fast food joints have several of these?) ;

Grill chef (aka grillardin) – the master of all foods which need grilling (oh, wow, so if a steak or some fish needs grilling, who actually executes this? Think about it);

Pantry chef (aka garde manger) – A pantry chef is responsible for preparing cold dishes, such as salads and pâtés, (but not necessarily in the pantry);

Pastry chef (aka patissier) – now you’re speaking, this person gets to make all the goodies;

Roast chef (aka rotisseur) – master of meat roasters and their sauces, (so does that person duke it out with the meat man, or what?) ;

Roundsman (aka chef de tournant, swing cook or relief cook) – someone who fills in where needed, so it would seem that this person must be pretty proficient;

Sauté chef (aka saucier or sauce chef) – often the most respected role in the brigade system, because this person can make or break a dish with the sauce or gravy (so don’t annoy this guy, for heaven sake);

Vegetable chef (aka entremetier) – as the name suggests, in charge of vegetables, soups, starches and salads; in quite large kitchens, there may be more than one;

Suffice it to say, in large hotels and fine dining establishments, especially in Europe, his system is strictly adhered to. And it is fascinating to watch the execution of those positions on TV shows. Nonetheless, in all probability you won’t find this fine precision at the neighborhood diner or IHOP. But one never knows. Bon Appetit.



Leave a Reply

Your email address will not be published. Required fields are marked *