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\t\tA chef is a trained professional cook who is proficient in all aspects of food preparation, often focusing on a particular cuisine.<\/p>\n
They oversee menu planning, pricing, food preparation, supplies, quality of service, food safety, regulations, and techniques and staff and\u00a0maintain a food-safe environment.<\/p>\n
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The Modern Kitchen Brigade<\/h3>\n
If you attend culinary school, you may be taught about the history the the classical \u201cbrigade de cuisine<\/em>“, as established by Escoffier, but the cooking classes themselves will most likely use some type of abbreviated version of the brigade system.<\/p>\n
But, modern restaurant kitchens rarely use the classic brigade system. Due to the many changes in equipment, and the advent of modern electrical appliances, there is no longer a need for so many positions.<\/p>\n
Another big change that has occurred in modern times is the way the word chef is treated. Today, cooks are called chefs even if they have never been in charge of a kitchen. A person can earn the title of chef by completing culinary school, for instance.<\/p>\n
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\t\t\n\t\t\tImage Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/div>\nDifferent Types of Chefs<\/h3>\n
The word “chef” is derived from the term chef de cuisine<\/em>, the director or head of a kitchen. Various titles are given to those working in a professional kitchen and each can be considered a title for a type of chef. The different kinds of chefs include:<\/p>\n
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- Executive Chef<\/strong> \u2013 the top chef who manages everything to do with the kitchen, creates the menu, orders supplies, oversees the staff, communicates and reports to the owners and\/or managers. Executive chefs may oversee more than one restaurant kitchen, as when there are several restaurants in a hotel or resort. Not all restaurants have a separate executive chef and chef de cuisine, defined below and an executive chef may spend much of his or her time cooking, instead of involved in administrative duties.<\/li>\n
- Chef de cuisine<\/strong> \u2013 the kitchen chef who is the head chef of the kitchen. May report to the executive chef, or directly to the owner, if the owner maintains control of the kitchen. In some cases the executive chef and the chef de cuisine may be one and the same.<\/li>\n
- Sous chef<\/strong> \u2013 next in line under the chef de cuisine, same as the under chef in the classic system, and in command when the head chef (or executive chef, if applicable) is not present. Oversees the preparation, portioning, and presentation fo the menu items according to the standards of the executive chef or chef de cuisine.<\/li>\n
- Area chefs<\/strong> \u2013 these are basically the chefs de partie or station chefs, responsible for a particular area in the kitchen. Depending on how closely the kitchen follows the classic brigade, the station chefs may have line cooks under them, or line cooks and station chefs may be basically the same position. Any of the positions of the classic system are possible, such as saucier, poissonier, rotisseur, or grillardin, etc. and in modern kitchens, duties may rotate.<\/li>\n
- Line cooks<\/strong> \u2013 works for the area chef and assigned a particular position in the assigned kitchen area.<\/li>\n<\/ul>\n
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\t\t\n\t\t\tImage Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/div>\nU.S. Bureau of Labor Statistics (BLS): Occupational Outlook<\/h3>\n
- Chef de cuisine<\/strong> \u2013 the kitchen chef who is the head chef of the kitchen. May report to the executive chef, or directly to the owner, if the owner maintains control of the kitchen. In some cases the executive chef and the chef de cuisine may be one and the same.<\/li>\n
- Executive Chef<\/strong> \u2013 the top chef who manages everything to do with the kitchen, creates the menu, orders supplies, oversees the staff, communicates and reports to the owners and\/or managers. Executive chefs may oversee more than one restaurant kitchen, as when there are several restaurants in a hotel or resort. Not all restaurants have a separate executive chef and chef de cuisine, defined below and an executive chef may spend much of his or her time cooking, instead of involved in administrative duties.<\/li>\n