Not only are they the one who chooses the direction for the food and conceives the dishes for the menu but they are often the high profile Chef that the public will know, even though they are seldom in the kitchen and rarely cook. The Sous Chef is the second in charge. Chef: The word in French is generally interpreted to mean boss, as when we say "chief" in English.Ever wondered what makes a Sous Chef? Or what exactly a Garde Manger Chef does? Or whether Commis Chefs still exist after the demise of the USSR? Well look no further, all the titles and definitions are listed below. Head Chef: The title given to the Executive Chef or Chef de Cuisine of a small to medium sized operation. His cooking style focuses on using the freshest ingredients possible and helping them work their magic, his motto 'combinations not complications'. However this can be confusing for our definitions here so please disregard this "loose" meaning. Apprentice/Trainee Chefs: These are the chefs that are technically in training, although really the training never stops as all Chefs tend to continue to learn from one another. The duties assigned to Apprentice Chefs can test a young Chefs mettle, but these same duties lead to a great appreciation for their career choice as they advance up the hierarchy. He or she is responsible for planning menus, liaising with suppliers, controlling budgets and managing staff. If there is a Chef de Cuisine present, the Executive Chef reports only to them, but since only the largest establishments actually have a Chef de Cuisine, the executive Chef is usually the top. The following titles refer to some of the many names given to chefs assigned to certain stations and not necessarily their place in the hierarchy. Executive Chef: The top of the kitchen management structure. Chef de Cuisine: A term used more so in larger restaurants, hotels and establishments with more than one location. Pastry Chefs are cut of the same cloth as most Chefs and can function under high pressure and at a quick pace but they often possess a higher level of patience.Powered by CommonSense CMS script - /. This Chef is the CEO of the kitchen and often the restaurant. Although listed here beneath the Apprentice/Trainee Chef, this is not the case. The Sous Chef's role as expeditor is to be the last checkpoint between kitchen and customer, ensuring that the restaurants high standard of food and timely delivery is being made. Saucier Chef: Is responsible for sautéed items and most sauces. The Sous Chef might perform this role from the service side of the kitchen but may also do it while he or she cooks. As you can imagine a kitchen with only 3 staff has no need for a Chef de cuisine, an Executive Chef and a Senior Sous Chef. Again this is a term that can have precedents such as Senior or Junior. Not all of the above terms will apply to all kitchens. Just as the section physically differs, so to do its inhabitants. He now resides full time in Sydney Australia. He or she is the visionary leader, responsible for conceiving menu ideas, creating recipes, establishing standards, controlling costs and performing many administrative tasks. Entre Metier Chef: Is responsible for the preparation of garnishes and vegetables. Paul works as a personal Chef as well as a food writer, contributing regularly to . Pastry Chef: Is the king or Queen of the pastry section; they are responsible for all those decadent and impressive desserts and sweets you find in hotels and restaurants. They are regularly the most senior Chef in the kitchen and during busy periods often take the role expeditor. Garde Manger Chef: Is responsible for the cold section and sometimes the pastry if there is no designated pastry chef. Chances are the food you eat in restaurants has in 9 out of 10 cases been prepared by them under the watchful eye of their seniors. Due to all these responsibilities, they do very little actual cooking. The Sous Chef title can be preceded by the terms Executive, senior or junior, to designate a further specific hierarchy. The pastry section or often the pastry kitchen is a world unto its own and is usually separated slightly from the main kitchen. Depending on the size of the operation the pastry section can have its own hierarchy within, however the whole section most likely still reports to the Sous and Executive Chefs. He or she is the hands on person; they do all gray high grade air layer fabric the day to day management of the kitchen, are almost always in the kitchen and spend very little time in the office.About the author: Paul HegemanPaul is a professional Chef and has worked and travelled all over the world. Chef de Partie: Literally translated means "Chef of Section" and refers to a Chef in charge of a certain section such as grill or sauté. Commis Chef: These guys and gals are the junior staff in the kitchen yet do most of the work. Normally you would not find a Head Chef and an Executive Chef in the same establishment. Sous Chef: Literally translated means "under Chef"