Who’s Top Dog in a Professional Kitchen

Food network aficionados know that a few of their favourite celebrity chefs cook and operate in their own New York City Wildlife Removal, and you may be sure they operate their kitchens with military precision from their own position as executive chef down to the dishwashers and busboys. Each position has certain duties, which can be learned in culinary school or on the job, and one best not deviate if a person wants to remain employed. In very busy crowded kitchens, the hierarchy is particularly important to reduce chaos and keep those foods rolling out to the clients in a timely fashion.

Let us examine those places in finely-tuned and well-run industrial establishments. Leave it to those French chefs to have established what is taught and followed in most of well-run kitchens, which can be called, appropriately,”The French Brigade system:”

This is the very best person who’s usually responsible for the performance of multiple tasks, and may do very little cooking himself

Generally controls the whole kitchen, from managing costs and staff, to working with providers and creating menus, similar to the CEO of a company, relying upon the sous chef to help;

Second in command, and interpreted it literally means’under chef,’ this function will normally float with the Head Chef; smaller kitchens might not have one;

In larger kitchens there may be places which specialize in kitchen cuisine (see
below) instead of 1 chef assembling and cooking numerous kinds of dishes, this chef
manages the”junior” types that are assigned to certain categories;

A junior team member who works under a chef de partie so as to learn the intricacies of a particular channel, these are often individuals who have recently completed, or might still be in, culinary college;

Employees who assist with tasks inside the kitchen, and are not as likely to have formal culinary training; jobs include basic food preparation such as washing veggies and paring potatoes (but he gets his own name, nonetheless); at the U.S. we’d refer to those people as”peons” and at the army this be would KP duty;
Dishwasher (Escuelerie) even comes with its own name –
“scullery,” which is a small room or corner adjoining a kitchen, where dishwashing and other kitchen chores are done; in some films which are set in magnificent English mansions, We’ll often hear the name”scullery maid” – well, this is where the word originated;

Alright, so now we enter the sub-categories of employees who handle only 1 category or type of food and are supervised by the Chef de Partie (usually found only in very large kitchens or exceptionally precise French fries ):

Butcher chef (aka boucher) – accountable for preparing poultry and meats (obviously, not mandatory in a strictly vegetarian restaurant);

Fry chef (aka friturier) – specializes in the preparation of fried food items (do you believe fast food joints have many of them?) ;

Grill chef (aka grillardin) – the master of all foods which need grilling (oh, wow, so if a beef or any fish needs grilling, who actually executes this? Consider it);

Pantry chef (aka garde manger) – A pantry chef is responsible for preparing cold dishes, such as salads and pâtés, (but not always in the pantry);

Pastry chef (aka patissier) – now you are speaking, this person has to make all the goodies;

Roast chef (aka rotisseur) – master of meat roasters and their sauces, (so does that individual duke it out with the meat man, or what?) ;

Roundsman (aka chef de tournant, swing cook or relief cook) – someone who fills in where needed, so it would seem that this person must be pretty proficient;

Sauté chef (aka saucier or sauce chef) – often the most respected role in the brigade system, because this person can make or break a dish with the sauce or gravy (so do not annoy this man, for heaven sake);

Vegetable chef (aka entremetier) – as the name suggests, in charge of vegetables, soups, starches and salads; in quite large kitchens, there may be more than one;

Suffice it to say, in large hotels and fine dining establishments, notably in Europe, his system is strictly adhered to. And it is fascinating to see the implementation of those positions on TV shows. Nonetheless, in all likelihood you will not find this fine precision at the neighborhood diner or IHOP. But one never knows. Bon Appetit.

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