The Kitchen Hierarchy - Different Titles of Chefs

While these professionals are dedicated to creative food preparation and serving their customers delicious and elegant food, did you know that they eat almost nothing during their busy workday? They can only have a quick snack like a salad or a sandwich, and that too between their work tasks. What's even worse is that these men and women barely have time to enjoy a social life, yet they make sure that our social lives and celebrations are best combined with the delicious food they serve us. These distinguished staff hardly have time for their families, as they work most of the day preparing for lunch in the busy commercial kitchens.

 

The Kitchen Hierarchy - Different Titles of Chefs

When it comes to experience and knowledge, there is a clear hierarchy in a commercial kitchen, with many chefs and chefs titles to come. This difference is also evident in their uniforms, where chefs wear their chef's whites with a stylish chef coat and long blouses, while kitchen cooks and kitchen helpers wear chef's shirts or kitchen shirts and, sometimes they don't even wear t-shirts. 'Shirts under the corporate brand. On some occasions, restaurants also have different colored uniforms for staff members who perform different tasks in the kitchen, making them easier to identify in busy and crowded kitchens.

 

So what is the hierarchy of the kitchen and what are the different titles of chefs?

Chef de Cuisine is the chief or executive chef of the kitchen and is responsible for all the staff working in his department. They are in charge of preparing the menu as well as creating exquisite dishes, some of which are their signature. This role is more of a managerial position, and they are considered part of the management team. Usually, the Chef de Cuisine will be seen in public in his elegant white chef's coat and the long touch of him.

 

Sous Chef: is the second to the chef and is responsible for the overall smooth running of the department. Personal responsibilities will include ensuring tasks are completed in a timely manner, food and cooking quality and hygiene are up to standards, and much more. They take on a more supervisory role in the kitchen and report to the boss.

 

Party Chef - They are the line chefs who are in charge of executing the different sections of the kitchen, such as Grill, Vegetable Station, Frying Station, Sauce, Butcher, Fish Section, Pantry, Roast, Sauteed, Pastry, etc. The number of cooks in line in a commercial kitchen will depend on its size.

 

Commissars - These are young cooks and apprentice chefs, whom you will typically see not in the standard chef's jacket and hat, but in short-sleeved (usually) cook shirts or kitchen shirts, and with a cap or hat. They report to a specific supervisor and/or line cook and learn from them about that specific station or specialty, and are in the apprenticeship position.

 

Plunger / Marmiton - These are typically kitchen helpers who are at the bottom of the hierarchy and aspire to one day rise to a higher position in the kitchen. These staff members generally help cooks and cooks with more tasks like peeling, chopping, mincing, cleaning, preparing the veneer for service, etc. They will also wear a uniform, although it will be a shirt or kitchen shirt.

 

School - They are dishwashers in general terms, and are responsible for collecting dirty and used dishes and dishes and preparing them for the dishwasher or cleaning them manually. They also perform other tasks such as polishing silverware and keeping clean dishes and utensils in their proper places.

 

Although a commercial kitchen has a long hierarchy of members, most positions from top to bottom, it should be remembered that bringing all these positions and specialties together as a team is what makes a commercial kitchen unit successful, and that is able to provide great service to its customers in terms of food service. From Head Chef to Dishwasher Free Web Content, all of these positions are equally important to running smoothly and providing your customers with an unmatched experience that will keep them coming back to the restaurant again and again.