![]() Specific Chef de Partie titles can include the following: Some smaller kitchens may not even have a sous chef, while larger operations can have more than one – there are also a few variations that can precede the title to further specify hierarchy executive, junior or senior.Ĭhef de Partie (aka Station Chef, Line Chef, Line Cook) -Įver heard of the expression ‘too many cooks spoil the broth’? This is why chef de parties are a vital part of the brigade system.Įach chef de partie is responsible for running a specific section of the kitchen (we’ll cover these below), and they are usually the only worker in that department, although in some larger kitchens each station chef may well have several assistants.Īgain, this is a term that can have multiple hierarchical precedents, such as junior or senior. ![]() The role will typically overlap with the head chef’s, but the sous chef will tend to be more hands on and actively involved in the day-to-day running of the kitchen the sous chef will also fill in for the head chef when they are off, as well as a chef de partie when needed. The sous-chef de cuisine is second in command, and translated it literally means ‘under chef’. The head chef generally controls the whole kitchen, from managing kitchen staff and controlling kitchen costs to liaising with suppliers and creating the menus.ĭepending on the restaurant and the individual themselves, much like CEO’s of the corporate world the head chef will often leave much of the day-to-day running of the kitchen to individuals lower down the hierarchy, such as the sous chef. Head Chef (aka Executive Chef, Chef de Cuisine) -Ĭhef de Cuisine is the traditional French term, and although it’s slightly more common in European kitchens, head chef is the title that’s used most prevalently around the world.
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