Duties of different chefs

In the kitchen of a restaurant will a number of chefs each assigned a specific duty that each coincides with the other in hopes to provide a quick service.

Becoming a chef requires ambition, creativity, drive, patience and, most importantly, stamina.
Below are the variety’s of chefs and their experience for the role at hand.

Short-order cooks

These cooks will have a minimal amount of cooking experience or education. One would essentially work in lower level dining or usually in fast-food restaurants.

Station chef

The station chef will usually work under the watchful eye of the sous chef and each of the station chefs will oversee a specific element of the meal. Most kitchens will have the station chef working on that specific section of the overall meal although, in larger operations, a station chef could be assigned assistants and lower chefs that would work under their supervision.

Station cooks could possibly be chefs that are working their way up in the ranks from a lower position or lower skilled jobs.

Types of station chefs positions:

–  Sauté chef: responsible for all food items that are sautéed and their sauce which is essentially the highest position of all of the stations
Fish chef: namely execute their title role, the fish chef will be in charge of the fish dishes and will often to all of the fish butchering and fish sauce assembly.
Roast chef: in charge of the preparation of braised and roasted meats and their sauce
Grill chef: prepares all grilled foods (position can be combined with the rotisseur)
Fry chef: in charge of preparing the fried food items (again can be combined with the position of rotisseur)
Vegetable chef: has the role of preparing hot appetisers, frequently in charge of the preparation of soups, vegetables, pastas and starches. In a full brigade system, a potager would take out preparing the soups and a legumier would prep the vegetables.
Roundsman: another name could be swing cook, this position fills in as needed on any station in the kitchen
Cold-foods chef: can also be called a pantry chef; a cold food chef is responsible for preparing cold foods such as salads, cold appetisers, pates etc.
Butcher: butches poultry, meats and occasionally fish, can also be in charge of breading meats and fish
Pastry chef: has the role of preparing pastries, desserts and any other baked goods. The pastry team will frequently supervise a separate team in their own kitchen or separate shop in larger operations. This station can be broken down into specific roles including: confiseur – prepares candies and petit fours, boulanger – prepares unsweetened doughs for breads and rolls, glacier – responsible for preparing cold and frozen desserts, and a decorateur – prepares show pieces and speciality cakes.

Sous chef

The sous chef is essentially the assistant of the executive. They will be the second in command, taking the executive chef’s role when they are off duty.
Sous chef’s are responsible for ensuring the line chef’s are following the orders of the executive chef and are doing their role efficiently.
Small restaurants may not require a sous chef, alternatively larger operations may require a number of sous chefs.
The sous chef preferably working in formal culinary education as a result of their position in the kitchen, they are on their way to become head chef. Start right now by applying for sous chef Peterborough listed on our site.

Executive chef

This role belongs to the highest position in the kitchen. Executive chefs will be found in finer dining establishments and are often referred to as the head chef – they effectively manage and direct the kitchen staff, holding the responsibility of creating the menu, ordering inventory and the plating design.

Each role is crucial in order for the kitchen to function correctly and for the catering experience for diners to run smoothly.
Please visit our website to view the latest vacancies available in hospitality.