People are getting more interested in the Kitchen these days, especially the youths. With the advancement in technology and social media platforms, people are interested in the world of food. They are interested in different aspects of it, its art, the business side, and career aspects. The last aspect is quite unusual because not too long ago, people never really considered being a chef or working in the Kitchen a profession that anyone would want to pursue long-term. It wasn’t a celebrated career, but that isn’t the case today. With the advent of social media, being a chef is considered excellent and highly regarded, and those who are passionate about it go into it with a lot of enthusiasm. However, many career opportunities are available in this business area with different roles attached. Here we will see about Kitchen Job Titles.
Kitchen Job Titles
Working in the Kitchen requires a lot of hands as it is challenging and nearly impossible for one person to do it alone, depending on what size you are working on. There are several job roles in the Kitchen, and it is based on hierarchy. This hierarchy is called Brigade de Cuisine. The term Brigade de Cuisine is French and used to describe the kitchen hierarchy. This hierarchy was formed as an adoption of the French brigade system. This system helps run the Kitchen smoothly, with everyone performing their job roles.
The Job Titles in the Kitchen
The Brigade de Cuisine holds many positions, and each of these positions has its specific role and function in the Kitchen. This kitchen hierarchy helps in the smooth running of the Kitchen.
Executive Chef
The Executive Chef is at the top of the Brigade de Cuisine. They are not usually directly involved in the cooking, but they must perform managerial roles. They are saddled with the responsibility of managing the staff and the Kitchen, overseeing the staff in the trainee, managing the budget of the Kitchen, and sometimes planning the menu. Having an excellent Executive Chef helps to improve the restaurant. The EC comes up with a concept that fits the restaurant’s needs, plays a managerial role, and oversees the entire Kitchen and its operations from the moment the gas is lit till the food is served. The Executive Chef needs to be able to cook and sometimes gets involved in little cooking in the Kitchen. This job position is not always available in all professional kitchen settings; it appears mostly in large chains or restaurants. The primary role of an executive chef is to manage the Kitchen and the staff.
Head Chef (Chef de Cuisine)
The Head Chef, also called the Chef de Cuisine, is also responsible for the management of the Kitchen. The Head Chef is at the top of the hierarchy in kitchens that do not have an Executive Chef, and so some of the functions of a Head Chef are the same as the Executive Chef. They are responsible for creating the menus and recipes, managing the kitchen staff, and keeping the kitchen costs and budget together. They are also responsible for training the staff to meet the needs of the Kitchen. The Chef de Cuisine gets involved in cooking sometimes but mostly leaves that aspect to the sous chef and the rest of the staff. They supervise the cooking from start to finish and also the style in which the food is served.
Deputy Chef (Sous Chef)
The Deputy Chief, also called the Sous Chef, is second-in-command in the Kitchen. A Kitchen can have more than one sous-chef depending on the size of the Kitchen and the number of activities. The Sous Chef reports to the Head Chef, and the deputy chief takes over the management and the supervision of the Kitchen when the Chef de Cuisine is occupied or unavailable. The Sous Chef is very much involved in the Kitchen’s daily activities. The Sous Chef is responsible for ordering and arranging the ingredients, ensuring the Kitchen is clean and in order, and ensuring the cooks are performing their tasks. In addition, the Sous Chef, who has mastered all the techniques necessary for preparing the meals made in the Kitchen, is responsible for teaching the kitchen staff new techniques, guiding them on making the food better, and helping them understand the preparation of the new menu items. Some small kitchens do not have sous chefs as only one Chef can take on the responsibility.
Chef de Partie
The Chef de Partie also called Station Chefs has the most critical role in the Kitchen. They are the ones that prepare the food that is being served to customers. There is usually more than one Chef de Partie because of the numerous roles that they perform. There are numerous positions – The Chef that prepares the meat is different from the one that does the vegetables. There is a Chef de Partie for different activities.
A few job titles:
- Sauté Chef / Saucier: This is the Sauce Chef. The Sauce Chef is responsible for the saucing foods, the preparation of all kinds of sauces, hot appetizers, and gravies that go with the dishes.
- Boucher: The Boucher is the Butcher Chef. The Boucher Chef prepares the meat and poultry (Chicken, Turkey, Ducks, and Geese) before it is cooked.
- Poissonnier: The Poissonnier is also known as the Fish Chef. The Fish Chef is responsible for the preparation of fish and seafood. Sometimes, this role is taken over by the Boucher.
- Friturier: This is the Fry Chef. The Fry Chef is responsible for preparing all the fried food items. The Fry Chef specializes in this area.
- Rotisseur: The Rotisseur is also known as the Roast Chef. They are responsible for roasting meat and making the right sauces to braise the meat.
- Grillardin: This is the Grill Chef and is responsible for making all the grilled food.
- Parttiser: This is the Pastry Chef. The Parttiser is responsible for the preparation of all pastry, baked foods, and desserts with special recipes such as the cake, creeps, bread, cookies, donuts and so many others. They are responsible for all the treats on a menu.
- Entremetier: The Entremetier is also known as the Vegetable Chef. In some large kitchens, this position might be split into two; the Potager who is responsible for making soups, and the Legumier who is responsible for the vegetables.
- Garde Manger: The Garde Mange is also known as the Pantry Chef. This Chef is in charge and responsible for the preparation of cold food in the kitchen such as salads, and cold appetizers.
Cuisineur
The Cuisineur is also known as the Cook or Line Cook. The Cuisineur is responsible for the preparation of a variety of food that is not part of the roles of the Chef de Partie. Some small kitchens do not have the Station Chefs but have only one or two Cuisineur.
Commis Chef
A Commis Chef is a junior chef who works under the Station Chefs and is undergoing training to learn about the different stations, their knowledge and technique. The position of the Commis or Junior Chef is usually filled by someone who is fresh out of culinary school and needs some hands-on and real situation training.
Kitchen Porter
The Kitchen Porter is also known as the kitchen assistant. The individuals that fill this role do not usually have any form of culinary training and so do basic tasks in the kitchen such as washing vegetables, peeling onions, preparing the food preparation area, and some other basic but important tasks.
There are also other job positions such as the
Purchaser – the person in-charge of buying the foodstuff and instruments needed for the kitchen.
The Dishwasher – is the person in-charge of keeping the kitchen equipment clean and also cleaning up the kitchen.
Waiter / Waitress – these are the individuals that have direct contact with the customers and are responsible for taking their orders and serving the dishes ordered.
Conclusion
Working in the Kitchen is not an easy task but having a team makes it easier because the roles are split and you do not have to be the Poissonnier, the Rotisseur, Friturier, and the Saucier all at the same time. Having a job in the kitchen requires you to be calm even under pressure, have fine motor skills, have good memory, to be good at meal presentation, be sanitary, be collaborative, to be quick at making decisions, have a positive attitude, be open to feedback, and also to be able to make plans ahead. To take a job in the kitchen make sure you are adequately trained and you have a strong passion for it this would make your job easier and your food tastier. Go, Chef!
Frequently Asked Questions
- What is the Most Important Skill for a Chef to Have?
To most important skill asides being about to cook is paying attention to detail. A Good Chef must be good at measurement. A Chef should be must be able to know the certain amount of ingredients to use for each meal and this includes when ordering products. A Good Chef should know the right heat, measurement, portion and presentation for each meal.
- How Much Do Kitchen Staff Earn?
| S/N | Job Title | Annual Income |
| 1. | Executive Chef | $65,242 |
| 2. | Chef de Cuisine | $49,020 |
| 3. | Sous Chef | $48,645 |
| 4. | Chef de Partie | $45,723 |
| 5. | Cuisiner | $55,318 |
| 6. | Commis Chef | $38,064 |
- What are the Best Culinary Schools in the Country?
- Colorado State University, Fort Collins, CO.
- SUNY Alfred State College, Alfred, NY.
- University of North Alabama, Florence, AL.
- Boston University, Boston, MA.
- Kendell College of National Louis University, Chicago, IL.
- Institute of Culinary Education, New York, NY.
- Culinary Institute Lenotre, Houston, TX.
- Drexel University, Philadelphia, PA.
- Stratford University School of Culinary Arts, Fairfax, VA.
- Johnson & Wales University (Providence, RI).
