Who Does What? Types of Chefs You Must Know

Who Does What? Types of Chefs You Mustv Know

Ever dreamed of becoming a master chef?

Anyone like you who loves cooking has probably thought of what it might be like to work in a five-star restaurant – and admit it, this dream may have been fueled with the cooking shows you binge watch.

But, in reality, the path to becoming the mastermind behind the kitchen is not easy. In the modern professional kitchen, there’s more than just an executive chef. It runs according to a hierarchy, in which roles are determined by the French Brigade System.

Knowing how the kitchen works is important when you want to work your way into the culinary world. And one thing that you have to determine is  what really is it that you want to do?

Work your way towards a successful chef by knowing the positions that you’ll most likely encounter on your way to the top!

Different Types of Chefs

Executive Chef (Chef de Cuisine)

The executive chef is the head of the kitchen. This position is not usually involved in the food preparation instead, an executive chef is responsible for overseeing operations, managing staff, monitoring the inventory and planning the menu. It can take years of formal culinary training and at least a year of kitchen experience to land this job.

Sous Chef

The sous chef is the second-in-command and right hand of the executive chef. Unlike a head chef, there can be more than one sous chef in a kitchen who will step in when the head is not available. This profession is responsible for micromanaging operations. A keen eye and good communication skills are important for this position.

Station Chef (Chef de Partie)

Also Called: Line Chef, Line Cook

Station chefs are the workhorses of the kitchen. While the executive and sous chefs are supervising the overall kitchen operations, most chef de parties are specializing in one culinary area and are in charge with a specific area of the kitchen. In some larger kitchens, each station chef may have a number of assistants under their command.

The list of specific station chef titles can include:

  • Boucher – butcher

  • Poissonnier – fish chef

  • Friturier – fry chef

  • Grillardin – grill chef

  • Garde Manger – pantry chef

  • Patissier – pastry chef

  • Rotisseur – roast chef

  • Sauté chef – saucier or sauce chef

  • Entremetier – vegetable chef

  • Potager – soup chef

  • Chef de tournant – roundsman (someone who fills in a station when needed)

Commis Chef

A commis chef is usually an entry level position in a chef’s career. This position usually works alongside the chef de partie with the food preparation. It gives you a firsthand opportunity to see how a kitchen operates and work beside a seasoned chef. To land this profession, you’ll need some kitchen experience and a passion to work in the culinary industry.

But of course, apart from chefs, culinary work can’t be completed without the kitchen aides who also have their share of important tasks:

Kitchen Porter

Also Called: Kitchen Assistant or Kitchen-Hand

A kitchen porter is the one who assists with fundamental tasks within the kitchen. It can include basic cleaning duties, washing food items and unloading deliveries to the kitchen. This job doesn’t necessarily require a formal culinary training.

Dishwasher (Escuelerie)

As the name implies, a dishwasher is responsible for washing the dishes and cutlery. The title escuelerie is derived from the word scullery which is defined as a small room connected to a kitchen, wherein dishwashing and other kitchen chores are done.

This hierarchy may seem overwhelming. However, once you’ve reached your desired position, you’ll realize that working your way from the bottom is all worth it. Career Internship Abroad can shape you up for your dream career by giving you a firsthand opportunity to work in a professional culinary environment. Talk to one of our career experts today!

Which type of chef sounds most appealing to you? Let us know in the comments!

Please wait while the page is loading. . .