Hi Kashi, In the culinary world, there is a well-defined hierarchy of workers in the professional kitchen. To begin with, there are different cooks or types of chefs. From most to least important, here it goes: Executive/Head Chef – in charge of everyone in the kitchen, plans menus, creates new dishes, oversees the resourcing of ingredients and works alongside the restaurant manager/owner to make decisions. Pastry chef – a pastry chef is a high-level chef and can be in charge of a group of other pastry chefs. He/she is in charge of preparing the breads, rolls, desserts and cakes for the day, ensuring that they are ready to be served a
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Hi Kashi, In the culinary world, there is a well-defined hierarchy of workers in the professional kitchen. To begin with, there are different cooks or types of chefs. From most to least important, here it goes: Executive/Head Chef – in charge of everyone in the kitchen, plans menus, creates new dishes, oversees the resourcing of ingredients and works alongside the restaurant manager/owner to make decisions. Pastry chef – a pastry chef is a high-level chef and can be in charge of a group of other pastry chefs. He/she is in charge of preparing the breads, rolls, desserts and cakes for the day, ensuring that they are ready to be served almost instantly. Sous chef – second in-charge of the kitchen, the sous chef monitors all the line cooks and makes sure they are preparing the ingredients up to the best standards. He or she usually also is in charge of the pantry and making sure it is always stocked and recorded. Can fill in for the head chef if they are not available. Line chef – lines chefs are in charge of a specific station/working with specific foods. Types of line chefs include – sauté, fish, meat, grill, fry, vegetable, pantry, butcher or swing. Commis chef – an apprentice or intern aiming to work their up the kitchen ladder by doing whatever tasks are asked of them. There are also short order cooks, who prepare fast food items like burgers and hotdogs. They usually don't have formal training in culinary arts. Hope this helps!
Hi Kashi,
In the culinary world, there is a well-defined hierarchy of workers in the professional kitchen. To begin with, there are different cooks or types of chefs.
From most to least important, here it goes:
Executive/Head Chef – in charge of everyone in the kitchen, plans menus, creates new dishes, oversees the resourcing of ingredients and works alongside the restaurant manager/owner to make decisions.
Pastry chef – a pastry chef is a high-level chef and can be in charge of a group of other pastry chefs. He/she is in charge of preparing the breads, rolls, desserts and cakes for the day, ensuring that they are ready to be served almost instantly.
Sous chef – second in-charge of the kitchen, the sous chef monitors all the line cooks and makes sure they are preparing the ingredients up to the best standards. He or she usually also is in charge of the pantry and making sure it is always stocked and recorded. Can fill in for the head chef if they are not available.
Line chef – lines chefs are in charge of a specific station/working with specific foods. Types of line chefs include – sauté, fish, meat, grill, fry, vegetable, pantry, butcher or swing.
Commis chef – an apprentice or intern aiming to work their up the kitchen ladder by doing whatever tasks are asked of them.
There are also short order cooks, who prepare fast food items like burgers and hotdogs. They usually don’t have formal training in culinary arts.
Hope this helps!
Hi Kashi, The contemporary kitchen, from institutional to fine-dining restaurant, runs according to a strict hierarchy in which the chef plays the lead role. Assignments differ based on the precise needs of a given kitchen.The organizational structure is generally as: -Executive Chef -Sous Chef -Chef De partie -Chef Tournent -Commis chef -Cook -Cook helper- -Porter Hope it helps. Feel free to raise queries or close by liking or marking as the best answer. All the best!
Hi Kashi,
The contemporary kitchen, from institutional to fine-dining restaurant, runs according to a strict hierarchy in which the chef plays the lead role. Assignments differ based on the precise needs of a given kitchen.The organizational structure is generally as:
-Executive Chef
-Sous Chef
-Chef De partie
-Chef Tournent
-Commis chef
-Cook
-Cook helper-
-Porter
Hope it helps. Feel free to raise queries or close by liking or marking as the best answer. All the best!
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Hi Kashi,