1. Father
of kitchen or executive chef
This person is in charge of all activities
related to the kitchen, which usually includes menu creation, management of
kitchen staff, ordering and purchasing of inventory, controlling raw material costs
and plating design. Chef de
cuisine is the traditional French term from which the English word
chef is derived. Head chef is
often used to designate someone with the same duties as an executive chef, but
there is usually someone in charge of a head chef, possibly making the larger
executive decisions such as direction of menu, final authority in staff
management decisions, and so on. This is often the case for executive
chefs with multiple restaurants. Involved in checking the sensory evaluation of
dishes after preparation and they are well aware of each sensory property of
those specific dishes.
2. Executive
sou’s chef or assistant chef
The Sous-Chef
de Cuisine (under-chef of the kitchen) is the second-in-command and
direct assistant of the Chef de Cuisine. Sous chef works under executive chef
or head chef. This person may be responsible for scheduling the kitchen staff,
or substituting when the head chef is off-duty. Also, he or she will fill in
for or assist the Chef de Partie (line
cook) when needed. This person is accountable for the kitchen's inventory,
cleanliness, organization, and the continuing training of its entire staff. A
sous-chef's duties can also include carrying out the head chef's directives,
conducting line checks, and overseeing the timely rotation of all food
products. Smaller operations may not have a sous-chef, while larger operations
may have more than one. The sous chef is also responsible when the
Executive Chef is absent.
3. Bakery
chef
Makes baked goods such as pastries, cakes,
breads and desserts. In larger establishments, the pastry chef often
supervises a separate team in their own kitchen.
4. Butcher
chef
5. Banquet
chef
A banquet
chef involves a culinary expert serving as an assistant to the
executive chef in
charge of the kitchen in a commercial establishment. Banquet chefs usually work in hotels, resorts, country clubs
and other facilities, and the banquets can
range in size from small groups to hundreds of people.
6. Cook
1 and cook 2
A chef is a trained professional cook who is proficient in all aspects of food preparation, often
focusing on a particular cuisine. The word "chef" is derived
from the term chef de cuisine (French
pronunciation: [ʃɛf.də.kɥi.zin]), the director or head of a kitchen. Chefs can receive formal training
from an institution, as well as by apprenticing with an experienced chef.
There are different terms that use the
word chef in their
titles, and deal with specific areas of food preparation, such as the sous-chef, who acts as the
second-in-command in a kitchen, or the chef de partie, who handles a specific area of production.
The kitchen brigade system is a hierarchy found in
restaurants and hotels employing extensive staff, many of which use the word
"chef" in their titles. Underneath the chefs are the kitchen assistants. A chef's standard
uniform includes a hat (called a toque), neckerchief, double-breasted jacket, apron and sturdy shoes (that may
include steel or plastic toe-caps).
7. Kitchen
helper
Kitchen Helpers are primarily responsible for keeping a
restaurant's kitchen clean, as well as assisting in food preparation. Duties
highlighted on example resumes of Kitchen Helpers include preparing ingredients
for the cook, making sure ingredients and supplies were well stocked, and
cleaning the kitchen after each day's shift.
8. Dish
washing
Dish
washing is the process of cleaning cooking utensils, dishes, cutlery and other items to
prevent food borne diseases.
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