CHEF

A chef is a highly trained and skilled

professional cook who is proficient in
all aspects of food preparation of a
particular cuisine. The word "chef" is
derived (and shortened) from the term
“chef de cuisine” the director or head
of a kitchen. Chefs can receive both
formal training from an institution, as
well as through apprenticeship with an
experienced chef.

There are different terms that use the

word chef in their titles, and deal with
specific areas of food preparation,
such as the Sous-chef, who acts as
the second-in-command in a kitchen, Details About The
or the Chef de partie, who handles a
specific area of production.
“CHEF”
The Brigade system is a system of © 2010
hierarchy found in restaurants and
hotels employing extensive staff, many
of which use the word chef in their
titles. Underneath the chefs are the
kitchen assistants. A chef's standard
uniform includes a hat called a toque, MD. KAMRUL HASAN SOHEL
necktie, double-breasted jacket, apron CHEF
and shoes with steel or plastic toe- Call: +880 1718046878
caps.
sohelat0006@gmail.com
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T IT LES:
Various titles, detailed below, are given to those working in a professional kitchen and each can be considered a title for a type of chef. Many of the titles are based on the
brigade de cuisine (or brigade system) documented by Auguste Escoffier, while others have a more general meaning depending on the individual kitchen.

CHEF DE CUISINE (Chef De Cuisine)

Other names include executive chef, chef manager, head chef, and master chef. This person is in charge of all activities related to the kitchen, which usually includes
menu creation, management of kitchen staff, ordering and purchasing of inventory, and plating design. Chef de cuisine is the traditional French term from which the
English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of a head
chef, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, and so on. This is often the case for
executive chefs with multiple restaurants. Involved in checking the sensory evaluation of dishes after preparation and they are well aware of each sensory property of
those specific dishes.

SOUS - CHEF (Sous chef)

The Sous-Chef de Cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the Chef de Cuisine. This person may be responsible for
scheduling the kitchen staff, or substituting when the head chef is off-duty. Also, he or she will fill in for or assist the Chef de Partie (line cook) when needed. This person
is accountable for the kitchen's inventory, cleanliness, organization, and the continuing training of its entire staff. A sous-chef's duties can also include carrying out the
head chef's directives, conducting line checks, and overseeing the timely rotation of all food products. Smaller operations may not have a sous-chef, while larger
operations may have more than one. The sous chef is also responsible when the Executive Chef is absent.

CHEF DE PARTIE (Chef de partie)

A chef de partie, also known as a "station chef" or "line cook," is in charge of a particular area of production. In large kitchens, each chef de partie might have several
cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting
with "first cook," then "second cook," and so on as needed.

COMMIS (Chef) / Range chef

A commis is a basic chef in larger kitchens who works under a chef de partie to learn the station's or range's responsibilities and operation. This may be a chef who has
recently completed formal culinary training or is still undergoing training.

KITCHEN ASSISTANT
Kitchen assistants are of two types, kitchen-hands and stewards/ kitchen porters. Kitchen-hands assist with basic food preparation tasks under the chef's direction. They
carry out relatively unskilled tasks such as peeling potatoes and washing salad. Stewards/ kitchen porters are involved in the scullery, washing up and general cleaning
duties. In a smaller kitchen, these duties may be incorporated.
A communard is in charge of preparing the meal for the staff during a shift. This meal is often referred to as the staff or family meal.

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BRIGADE SYSTEM TITLES:

Station-chef titles which are part of the brigade system include:

English French IPA Description

Responsible for all sautéed items and their sauce. This is usually the highest stratified position
Sauté chef saucier [sosje]
of all the stations.
Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This
Fish chef poissonnier [pwasoɲe]
station may be combined with the saucier position.
Roast chef rôtisseur [ʁotisœʁ] Prepares roasted and braised meats and their appropriate sauce.
Grill chef grillardin [ɡʁijaʁdɛ̃] Prepares all grilled foods; this position may be combined with the rotisseur.
Fry chef friturier [fʁityʁje] Prepares all fried items; this position may be combined with the rotisseur position.
Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. In
Vegetable
entremetier [ɑ̃tʁəmetje] smaller establishments, this station may also cover those tasks performed by the potager and
chef
legumier.
Prepares soups in a full brigade system. In smaller establishments, this station may be
Potager
handled by the entremetier.
Prepares vegetables in a full brigade system. In smaller establishments, this station may be
Legumier
handled by the entremetier.
Roundsman tournant [tuʁnɑ̃] Also referred to as a swing cook, fills in as needed on stations in the kitchen.
garde [ɡaʁd Responsible for preparing cold foods including salads, cold appetizers, pâtés and other
Pantry chef
manger mɑ̃ʒe] charcuterie items.
Butchers meats, poultry, and sometimes fish. May also be responsible for breading meats and
Butcher boucher [buʃe]
fish.
Makes baked goods such as pastries, cakes, breads and desserts. In larger establishments,
Pastry chef pâtissier [patisje]
the pastry chef often supervises a separate team in their own kitchen.

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 Classical And Contemporary Kitchen And Cooking Titles:

Brigade The staff that work in a commercial kitchen.

The person responsible for multiple kitchens in one or more properties (If in charge of a single kitchen the correct title is "Chef de
Executive Chef Cuisine".
Head of a kitchen brigade, (also known as Head Chef ) derived from the translation of "Chef" = chief and "Cuisine" = Kitchen (Chief of
Chef De Cuisine Kitchen)
Sous Chef Second in charge to the Chef de Cuisine.
Chef De Partie Section or partie chef.
Demi Chef Also known as an assistant cook or third commis.
Commis Cook Can be an assistant or a recently qualified cook.
Apprentice Cook 1st 2nd 3rd and 4th year depending upon the system and country
Cook Trained and skilled in cookery, one who has successfully completed an apprenticeship in cookery or a training program.
Kitchen Hand Kitchen porter or kitchen attendant – Runner or cleaner.
A title given to cooks who are well known for presenting cookery advice and demonstrations via mass media, sometimes untrained in
Celebrity Chef cookery and trained in mass communication.

 Executive Chef, also known by the term Chef de Cuisine, is the professional pinnacle to which many chefs aspire. Chef’s are kitchen
managers so payroll, food-cost, personnel management, menu creation and essentially everything that happens in the kitchen falls within their
scope of responsibility.
 Sous Chef, or Assistant Chef, is the right-hand to the Executive Chef. Sous Chefs manage a staff of assistant chefs, cooks and kitchen
workers, as well as creating dishes for the menu.
 Senior Chef, formally called Chef de Partie, is assigned one particular menu specialty in which he or she excels. Senior Chef directs the
prep work of kitchen staff and assistant cooks in his or her area.
 Demi Chef, is very similar to Senior Chef. Customarily this chef would specialize in one type of dish and perhaps direct the prep work of
staff key to that specialty. A good example would be sushi chefs.
 Pastry Chefs are responsible for creating chocolates, breads, and pastries that find their way to the dessert menu. They work in concert
with bakers, chocolatiers and others dessert and pastry specialists. Pastry chef colleges focus on training for this delicious job option by offering
pastry classes alongside traditional chef’s courses.

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