THE KITCHEN CREW AND THEIR JOBS

Hierarchy in the Kitchen

  • EXECUTIVE CHEF
    Manages, inspects, plans, directs, trains, communicates, prepares and is the one in charge.
  • SOUS CHEF
    Takes on the responsibilities of the executive chef when they are absent and trains.
  • CHEF DE PARTIE
    This chef is in charge of the group comprised of four Demi Chefs.
    They have the food prepared according to the daily menu and make sure the food is according to the menu standard.
  • SAUCE EXPERT (demi chef)
    Prepares sauces, meat, game, fish and hot appetizers.
  • GRILL EXPERT (demi chef)
    Prepares and cooks grilled food.
  • A LA CARTE EXPERT(demi chef)
    Responsible for the preparation of a la carte dishes in big kitchens.
  • FISH EXPERT(demi chef)
    Responsible for fish and seafood dishes in big restaurants.
  • VEGETABLE EXPERT (demi chef)
    Responsible for soup, potatoes, macaroni, cheese and vegetarian meals.
  • COLD CHEF ( chef de pertie)
    Responsible for cold dishes. Manages the freezer and is responsible for meat and fish bones and parts.
  • BUTCHER (chef de pertie)
    Only found in large kitchens. They help the cold chef.
  • BAKING CHEF (chef de pertie)
    Responsible for pastries and desserts and hot foods that contain dough.
  • CHEF WHO REPLACES A CHEF ON LEAVE (chef de pertie)
    Works in all areas of the kitchen and takes the place of the chef when needed.
  • MASTER ON DUTY
    Responsible when there is no personnel, takes part in the preparations before serving.
  • DIETICIAN
    Responsible for special diets, nutritional needs and diet food.
  • PERSONNEL MASTER
    Only prepares food for the personnel in large kitchens.
  • APPRENTICES (commis)