The classical kitchen brigade

Bakers of breads, breakfast rolls etc. And works under pastry chef. Prepares, produces, and bakes breakfast pastries, breads, rolls, and some desserts. Develops new products for a la carte or menus on a rotating basis. Decorates baked goods, such as cream pies, using a pastry bag.

position carries overall responsibility for all aspects of the kitchen like hiring, firing, cost control, meetings, budget planning, new recipe creation, purchasing etc. Also responsible for kitchen plant and machinery. Chef de cuisine or executive chef is the main chef in a restaurant. The chef de cuisine is in charge of all other functional chefs in the kitchen. This position is also known as grand chef, chef manager, head chef, or master chef. If the chef also owns the restaurant, the term chef patron is used.

Chefs responsible for all types of soup and stock preparations like consommé, cream soup, puree soup etc.The traditional kitchen garden, also known as a potager or in Scotland a kailyaird, is a space separate from the rest of the residential garden – the ornamental plants and lawn areas.

A chef who is responsible for all types of vegetable preparations including potato preparations and egg preparations.

A saucier or sauté chef is a position in the classical brigade style kitchen. It can be translated into English as sauce chef. In addition to preparing sauces, the saucier prepares stews, hot hors d'œuvres, and sautés food to order.

A banquet chef job description involves a culinary expert serving as an assistant to the executive chef in charge of the kitchen in a commercial establishment. Banquet chefs usually work in hotels, resorts, country clubs and other facilities, and the banquets can range in size from small groups to hundreds of people.

Chef de Tournant (Roundsman/Swing Cook/Relief Cook) – This person does not have a specific job, but rather fills in as and when needed at different stations. Entremetier (Vegetable Chef) – They prepare vegetables, soups, starches, and eggs.

They assist executive chef and acts as executive chef in his/her absence. Responsible for the sections. Acts as a liaison between executive chef and other kitchen staff.

A chef de partie, station chef, or line cook is a chef in charge of a particular area of production in a restaurant. 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.

Commis Chefs are novice Chefs who work under Chef de Parties in commercial kitchens to expand their culinary knowledge and skills. They perform various kitchen duties, such as assisting Chef de Parties in meal preparations, receiving deliveries, and rotating stock.

A garde manger is a cool, well-ventilated area where cold dishes are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the chef garde manger or pantry chef.

As the butcher, you'll be responsible for breaking down large portions of meat and preparing and packaging smaller pieces for sale or service. You'll assist in managing inventory and waste, and work with vendors to control costs. In some cases, you'll work directly with.

The Pastry chef is responsible for the creation, decoration, and presentation of desserts such as cakes, pastries and pies. Creating pastries & baked goods by following a set recipe