You might think there is only one kind of chef in the kitchen who jointly takes care of all the parts. But did you know that a modern professional kitchen consists of many types of chefs who have different tasks?
Five-star hotels or three-star Michelin restaurant operate according to kitchen hierarchy position. This hierarchy is termed the Brigade de Cuisine, a French brigade system adopted to ensure kitchen operations run smoothly.
There are many positions in this hierarchy, and each one holds an important role in the overall function of the kitchen. Those of you who aspire to own a restaurant or work as a professional chef must know the chef levels below:
1. Executive Chef
The Executive chef sits at the top of the kitchen hierarchy. This role is more of a managerial or business-orientated position.
They usually don’t have a lot to do with the daily running of the kitchen itself. Instead, they oversee the overall operations of the business, discuss marketing strategies and ensure the quality of the product meets expectations. Not all restaurants have an executive chef. Only huge establishments or a multi-restaurant business will have an executive chef.
2. Chef de Cuisine (Head Chef)
This senior chef has overall control of the kitchen and its staff. They’re often the contact point between suppliers and manage kitchen costs.
To become a head chef, you need a great deal of experience within the culinary industry, including knowledge of flavors and cooking methods. They are responsible for creating new menus in restaurants.
3. Sous Chef (Deputy Head Chef)
The sous chef is second-in-command position in the kitchen. They often act as the liaison point between line chefs and the head chef and are very involved with the day-to-day running of the kitchen and its staff.
They are also in charge of the kitchen if the Head Chef is not working or is focused on doing administrative work. This position demands excellent culinary knowledge and people-management skills.
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4. Chef De Partie (Station Chef)
To produce the perfect dish, it is necessary to have a chef who is responsible for each food group. Most large kitchens have multiple stations where different food items and meal components are prepared and made ready to plate and serve.
Each station can consist of one to several chefs, depending on how big the restaurant is. There are different chef names for each station:
- Saucier (Sauté or Sauce Chef)
The most respected in the line of Chef de Parties. The Saucier reports directly to the Sous Chef and Head Chef. As the name suggests, the Sauté Chef is responsible for sautéing foods. Their most important role, however, is in creating all the delish sauces and gravies that will accompany the dishes.
- Boucher Chef (Butcher Chef)
This chef is in charge of all the meat except for seafood (unless there is no Poissonier, then the butcher chef also looks after seafood). The primary role of the butcher chef is to prepare the meats before they arrive at their respective stations.
- Poissonier (Fish Chef)
Le Poissonier is responsible for the cooking and preparation of all things from under the sea. They’ll often need to acquire fresh fish daily from local fishermen.
- Friturier (Fry Chef)
Specializes in fried food and responsible for the preparation and execution of all fried dishes.
- Grillardin (Grill Chef)
These chefs look after all the grilled foods from veggies to meats.
- Garde Manger (Pantry Chef)
Pantry Chefs look after the preparation of cold dishes like salads and patés.
- Patissier (Pastry Chef)
The Pastry Chef is responsible for all the sweet things. All the pastries, baked goodies, and desserts are devised and prepared by the pastry chef.
- Chef Boulanger (Head breadmaker)
responsible for making all the bread served in the restaurant.
- Entremetier (Vegetable chef)
The veggie chef looks after the prepping of soups, starches, and eggs.
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5. Commis Chef (Junior Chef)
A junior chef, also called the commis chef, works with station chefs to learn about the kitchen environment. This person has recently completed some schooling or training and is beginning to work in the culinary field. The Commis Chefs observe and learn under the Chefs de Parties and are responsible for assisting the chefs with whatever prepping they need.
6. Kitchen Porter
Kitchen porters assist with basic tasks in the kitchen and are less likely to have had formal training. Their role typically involves introductory food preparation, such as peeling potatoes, and some cleaning duties.
7. Escuelerie (Dishwasher)
This person is responsible for washing anything that was used in the food preparation and cooking process.
Interested in becoming a professional chef? SGU offers an International Culinary Business Study Program for those of you who want to learn to become a chef or become a restaurant entrepreneur. Wait no more, don’t hesitate to contact our consultant and find out more.
About SGU
SWISS GERMAN UNIVERSITY (SGU) is an international university in Indonesia, was established in 2000 as a joint effort between Indonesia, Germany, Switzerland, and Austria. We are the pioneer in offering international curricula in Indonesia. Qualified students can graduate with a Double Degree from Indonesia and Germany, which SGU provides in cooperation with partner universities; surely a valuable tool for your future careers. Ever since its establishment, SGU has been dedicated to delivering quality education in line with international standards and aims to develop skilled professionals who meet the demands of the industry. In order to achieve its objectives, SGU offers quality-oriented learning through 12 Bachelor’s Degree Programs and 4 Master’s Degree Programs ranging from Engineering, Information Technology, and Business to Life Sciences and Social Sciences. Furthermore, with small class sizes, and with English as the medium of instruction, you can look forward to pursuing your tertiary education and degree with full confidence.
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