Head Chef

Head chef is often used to designate someone with the same duties as an Executive Chef or Chef de Cuisine, but there is usually someone in charge of them, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, etc. The term Head Chef is often used in smaller restaurants with a hand full of staff where the term Executive Chef is over the top!

Sautè Chef

Also known as the \'Saucier\' the Sautè Chef is responsible for all sautèed items and their sauce. This is usually the highest position of all the stations.

Apprentice Chef

Also known as an Assistant or Commis Chef, the apprentice chef works under the line cooks (Chefs de Partie) to learn particulars of a station, through food preparation and plating. Though the Apprentice Chef may seem to have a lowly position in the kitchen, the experience is invaluable. Besides gaining knife and prep skills by working with chefs, the Commis will experience the pace, pressure, and demands of a kitchen.

Assistant

Also known as an Apprentice Chef or Commis Chef, the assistant works under the line cooks (Chefs de Partie) to learn particulars of a station, through food preparation and plating. Though the Assistant may seem to have a lowly position in the kitchen, the experience is invaluable. Besides gaining knife and prep skills by working with chefs, the Assistant will experience the pace, pressure, and demands of a kitchen.

Butcher

The Butcher Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish.

Chef

Chefs and specialist chefs prepare and cook complete meals, banquets or specialty foods, such as pastries, sauces, soups, salads, vegetables, meat, poultry and fish dishes, and create decorative food displays. They instruct cooks in preparation, cooking, garnishing and presentation of food, and they supervise cooks and other kitchen staff. They may plan menus as well as requisition food and kitchen supplies.

Chef de Cuisine

Chef de Cuisine (\"Head of the Kitchen\") is a synonym for the title Executive Chef. This is the traditional French term from which the English word chef comes, and is more common in European kitchens or those American kitchens which use the classical French brigade system. In some establishments this title is used to designate a chef who is the head chef at one location of an operation that has multiple locations where the Corporate Chef has the title Executive Chef.

Chef de Partie

A Chef de Partie, also known as a Station Chef or Line Cook, is in charge of a particular area of production. \'Chef de Partie\' translates from French to mean \'Chef of all parties\' meaning they can run all sections. In large kitchens, each Chef de Partie might have several Cooks and/or assistants. In most kitchens however, the Station Chef is the only worker in that department. Line Cooks are often divided into a hierarchy of their own, starting with First Cook, then Second Cook, and so on as needed.

Commis Chef

Also known as the Commis, Assistant or Apprentice Chef, the Commis works under the Line Cooks (Chefs de Partie) to learn particulars of a station, through food preparation and plating.

Cook

Cooks prepare and cook a wide variety of foods. They supervise kitchen helpers and oversee subordinate personnel in preparation, cooking and handling of food. They may also plan menus, determine size of food portions and estimate food requirements and costs, as well as monitor and order supplies. They are employed in the same establishments that employ chefs as well as at construction and work sites. Apprentice cooks are included in this unit group.

Corporate Chef

The Corporate Chef will often have the title of Executive Chef. They specialise in coordinating corporate and business events and engaging participants in entertaining activities while they dine. Corporate Chefs typically act as consultants of such for everything from holiday parties to corporate retreats. Corporate chefs not only design and coordinate menus, but they are also entirely responsible for the taste and safety of all food that comes out of their kitchens. The Corporate Chef is responsible for budgets and making sure that the event stays well within that budget. They purchase food and supplies while negotiating the best deals from vendors. Above all of this, they must supervise staff---which includes carrying out hiring, firing, scheduling and disciplinary procedures.

Demi Chef

The Demi Chef or Demi Chef de Partie which comes from the French \"Chef of half all parties\" which means they are the next in charge to the Chef de Partie and help run that section of a kitchen.

Demi Chef de Partie

The Demi Chef de Partie or Demi Chef comes from the French \"Chef of half all parties\" which means they are the next in charge to the Chef de Partie and help run that section of a kitchen.

Executive Chef

Executive chefs plan and direct food preparation and cooking activities in restaurants, hospitals or other establishments with food services. They plan menus, ensure that food meets quality standards, estimate food requirements, and may also estimate food and labour costs. They supervise the activities of sous-chefs, specialist chefs, chefs and cooks, and they recruit and hire staff. They may cook food on a regular basis for special guests or functions. Some executive chefs are very hands-on, in their restaurants every day and night, actually preparing dishes or finishing the plates to make sure everything that leaves their kitchen is perfection. At the opposite extreme, the executive chef may have created the dishes and settled the menu, but leaves the sous chef to do all the day-to-day running of the kitchen while the executive takes time to write a cookbook or travel.

Executive Pastry Chef

A pastry chef who is a department head, usually responsible to the executive chef of a food operation or to the management of a pastry specialty firm. Has supervisory responsibility as well as administrative duties.

First Cook

A First Cook is the top ranking amongst the Line Cooks, also known as a Station Chef or Chef de Partie, is in charge of a particular area of production. In large kitchens, each Line Cook might have several Cooks and/or assistants.

Fish Chef

Also known as the \'Poissonier\' the Fish Chef prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.

Fry Chef

Also known as the \'Friturier\' the Fry Chef prepares all fried items, position may be combined with the Rotisseur position. He or she will usually also be responsible for preparing all batters and breading used for frying.

Garde Manager

Also known as the \'Pantry Chef\'. Like most kitchen positions, the Garde Manger is a highly specialized line cook who is responsible for all cold food presentation, such as composed salads, pates, canapes and hors d\'ouevres--everything cold that might appear on a buffet table. The Garde Manger handles all cold sauces, such as vinaigrettes and dressings, as well as aspics, pickles, chutneys and relishes. In a large corporate setting, the Garde manger chef could be responsible for ice sculpture and large-scale food still-lifes to decorate a buffet table.

Grill Chef

Also known as the \'Grillardin\' the Grill Chef prepares all grilled foods, this position may be combined with the Rotisseur.

Kitchen Assistants

Kitchen Assistants are also referred to as an apprentice or (Commis) in larger kitchens as they would work under a Chef de Partie or Station Chef in order to learn the station\'s responsibilities and operation.

Line Cook

A Line Cook, also known as a Station Chef or Chef de Partie, is in charge of a particular area of production. In large kitchens, each Line Cook might have several Cooks and/or assistants. In most kitchens however, the Station Chef is the only worker in that department. Line Cooks are often divided into a hierarchy of their own, starting with First Cook, then Second Cook, and so on as needed.

Master Chef

The Master Chef is an actual professional classification, along the lines of a Certified Public Accountant (CPA). The Master Chef plans menus, ensure food meets quality standards, estimate food requirements and may estimate food and labour costs. They also supervise activities of sous-chefs, specialist chefs, chefs and cooks. They recruit and hire staff, and they may prepare and cook food on a regular basis or for special guests or functions.

Master Pastry Chef

A Master Pastry Chef is a Master Chef qualification with a specialty as an Executive Pastry Chef. This is a professional qualification and is the highest qualification in the industry.

Pantry Chef

Also known as the Garde Manager\'. Like most kitchen positions, the Garde Manager is a highly specialized line cook who is responsible for all cold food presentation, such as composed salads, pates, canapes and hors d\'ouevres--everything cold that might appear on a buffet table. The Garde Manager handles all cold sauces, such as vinaigrettes and dressings, as well as aspics, pickles, chutneys and relishes. In a large corporate setting, the Garde manger chef could be responsible for ice sculpture and large-scale food still-lifes to decorate a buffet table.

Pastry Chef

Pastry chefs must have the knowledge to create different kinds of baked goods and confections, as well as be able to take on special projects. They must also be creative, have a good aesthetic eye, and understand the principles of taste and flavor in desserts. In the corporate environment of a large hotel, the pastry chef typically reports to the Executive Pastry Chef, who reports to the Corporate Pastry Chef. A good pastry chef must be an exceptional manager of people, be able to coordinate staffing with production requirements. Must be able to keep track of costs and be in charge of ingredient ordering.

Personal Chef

A Chef who is engaged in the preparation, cooking and serving of foods on a �cook-for-hire� basis. Must also have knowledge of menu planning, marketing, financial management and operational decision making.

Personal Executive Chef

An advanced chef who is engaged in the preparation, cooking and serving of foods on a �cook-for-hire� basis. Must also have knowledge of menu planning, marketing, financial management and operational decision making. The Personal Executive Chef must posses a superior knowledge of food science including nutrition and dietary requirements as they are often responsible for the full dietary intake of a client. Privacy and discretion are also attributes that are sought after but clientele.

Relief Cook

Also known as a Tournant (French for \"touring one\"), Roundsman, Swing Cook or Floater. The Relief Cook has the special ability to work at any station in the restaurant, as needed. He or she will fill in as the other chefs go on break, or in case they become ill or hurt.

Roast Chef

Also known as the \'Rotisseur\' this chef de partie is responsible for all roasted, grilled, broiled and braised meat, such as steak, chicken or fish. After the meat is cooked, the Rotisseur will generally carve it or otherwise ensure that it is presented on the plate in a visually appealing manner. He or she also prepares gravies, and may prepare some deep fried meat or fish.

Roundsman

Also referred to as a Swing Cook, fills in as needed on station in kitchen.

Saucier

Among the kitchen positions known as \"section chefs,\" the saucier (sah-see-ayy) is relatively prestigious. This person makes all the sauces, and sometimes might make meat dishes cooked in a particular sauce. Because sauces are the foundation of French haute cuisine, the saucier might be considered \"the keeper of the flame\" in the traditional French-based restaurant kitchen. The classically trained saucier knows that the basis of all sauces are the five \"Mother sauces.\" The first is Espagnole (or Brown Sauce), made from a dark roux of cooked flour and butter, along with brown stock made from roasted bones and vegetables. Veloute is a white sauce, made with a pale roux and a light stock. Bechamel is a basic white sauce made of flour, butter, and milk, to which cheese is often added. Vinaigrette is oil and vinegar, usually flavored with garlic, shallots, or herbs. And Hollandaise represents the emulsified sauces of egg and oil or butter, which include Mayonnaise.

Second Cook

A Second Cook is one of the Line Cooks, also known as a Station Chef or Chef de Partie, is in charge of a particular area of production. In large kitchens, each Line Cook might have several Cooks and/or assistants.

Sous Chef

The Sous (\"soo\") Chef is the second in command after the Chef de Cuisine or Executive Chef in the kitchen, almost like the first mate to the captain. Sous is French for \"under,\" and the under chef is the unsung hero of the kitchen, the one who makes things run. While the Executive Chef\'s name is on the menu, it might well be the Sous Chef who created--and cooked--the dish that\'s on the table in front of you. Sous-chefs supervise the activities of Specialist Chefs, Chefs, Cooks and other kitchen workers, and they may demonstrate new cooking techniques and equipment to cooking staff. They may plan menus, requisition food and kitchen supplies, and prepare and cook meals and specialty foods.

Station Chef

A Station Chef, also known as a Chef de Partie or Line Cook, is in charge of a particular area of production. In large kitchens, each Station Chef might have several Cooks and/or assistants. In most kitchens however, the Station Chef is the only worker in that department. Line Cooks are often divided into a hierarchy of their own, starting with First Cook, then Second Cook, and so on as needed.

Sushi Chef

A Sushi Chef works face to face with dinners which requires some special skills, particularly cleanliness, presentation, speed, oreganisation and an entertainer. Sushi chefs are trusted to put out fresh clean food in a comfortable environment. They should take every step to confirm that the products they put out are as fresh as possible. They must also interact with diners to make eating out more of a learning experience. Serve dishes full of color and vibrance that dazzle your customers. Take care of your knives and they will take care of you. The most important attribute of a sushi chef is the ability to prepare. Sushi chefs make and serve sushi in a clean environment. It is the responsibility of the sushi chef to keep their station clean and free of clutter.

Swing Cook

Also known as a Tournant (French for \"touring one\"), Roundsman, Relief Cook or Floater. The Swing Cook has the special ability to work at any station in the restaurant, as needed. He or she will fill in as the other chefs go on break, or in case they become ill or hurt.

Tournant

In French Tournant translates to \"touring one\" as the position is transitional between stations as required. Also known as a Swing Cook, Roundsman, Relief Cook or Floater. The Tournant has the special ability to work at any station in the restaurant, as needed. He or she will fill in as the other chefs go on break, or in case they become ill or hurt.

Vegetable Chef

Also known as the \'Entremetier\' the Vegetable Chef prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. In a full brigade system a potager would prepare soups and a legumier would prepare vegetables.