There are many different different types of role that fall under the Chef de Partie. They must be excellent cooks, but also great with people and effective managers. They also have a much more hands on role managing the existing staff and training newcomers.ĭue to the many facets of their work, Sous Chefs are generally experienced chefs with high levels of knowledge in equipment and culinary techniques. They direct how food is presented on the plate and are the person behind food quality control. The Sous Chef takes on much of the responsibilities of running the kitchen as the Head Chef has a more overarching role. The Sous Chef is second in command of the kitchen. Some larger establishments may have roles for both an Executive Chef/Chef de Cuisine and a Head Chef where the Head Chef manages the kitchen and the Executive Chef manages the more commercial decisions. The Head Chef is responsible for the running of the kitchen, including setting the menu, organising staff, liaising with suppliers and managing the budget. As such, many of the job titles are in French, but have no fear you won’t need to speak French after reading this.Īt the top of the tree is the Head Chef. This system was developed by French chef Georges Auguste Escoffier around 100 years ago. This system of hierarchy found in restaurants and hotels is known as brigade de cuisine (kitchen brigade). See the latest jobs in Hospitality Send us your CVĮvery professional kitchen works under a distinct set of rules and chain of command.
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