Chefs are very important to the success of a busy restaurant. That is why it is important to hire the right chef. There are many different types of chefs who work in busy kitchens. Chefs work in various positions in the kitchen, and they may have various responsibilities in the kitchen, too. What are the different chef titles and what kinds of work do those chefs do in a busy restaurant kitchen?

Various chef titles

A chef has a certain title based on his experience and how he manages his staff. Chefs have been working with the French Brigade System since the 19th century, and this system has allowed them to develop a hierarchy and make decisions that are crucial to the success of the restaurant. Chefs developed the French Brigade System in order to give restaurants an organized way to manage their kitchen staff and help them operate more efficiently. It is important to realize that not all kitchens are run according to the Brigade System, and some chefs may be on several different teams depending on the size of the restaurant. But it provides a basic structure that restaurant owners can use to create their own kitchen hierarchy and create their own kitchen stations.

Chefs of many kinds.

Chefs are generally at the highest levels in a kitchen because they have more responsibility in the kitchen. Managers and specialized chefs are also common in some restaurants. Each type of chef can perform a variety of different tasks, from planning menus and providing training to creating delicious food. Chefs must have years of experience and are often promoted to higher positions. They must have a minimum of five years of experience to become an executive chef.

Managerial chefs.

Chef-Owner (Group Chef) 

Someone who owns a restaurant and ensures that all of the staff members are highly trained and are provided with all of the knowledge and tools necessary to run a successful restaurant is referred to as a chef-owner.

• Primary Task: Overall kitchen management. There are usually two or three of them in each kitchen.
• Only one chef works in every kitchen.
• Chefs are responsible for the overall management of the restaurant. They oversee the production of food, staff training, and quality control.
• They are responsible for menu planning and design. They are often involved in menu engineering.

Executive Chef (Chef de Cuisine, Chef de Partie)

• Primary Task: Managing the kitchen.
• There is only one kitchen manager per kitchen, so there is a lot of competition for this position.
• Chefs are responsible for everything that happens in the kitchen, including the operation of the kitchen, food preparation, and menu planning.
• They will often create all the new recipes and dishes that appear on a restaurant’s menu.

Sous Chef (Second Chef, Under Chef)

• Primarily responsible for running the kitchen but may work on other aspects of the business.
• Chefs (Senior Chefs) Primary Task: Team management.
• It is common for a chef to be in charge of more than one kitchen at a restaurant, depending on the size of the kitchen and the staff involved.
• They control the ingredients that go into each dish and ensure that the food is ready for serving. They are responsible for managing the food lines in the kitchen.
• They are the second in command and run the kitchen while the executive chef is out of town.
• They are the people who train new chefs and cooks.

Senior Chef (Chef de Partie, Chef de Cuisine) / Station chef / Manager of certain kitchen stations.

• Chef de Partie (Creative Chef) Primary Task: Station management.
• Chefs are very important, and sometimes there is more than one chef in a kitchen.
• They are in charge of particular kitchen areas. They oversee the preparation of food.
• They are usually experts on a specific part of the menu and will make sure that good food leaves their kitchen.

Speciality Chefs

Those who specialize in specific areas of the culinary industry. There is not really a hierarchy between specialized chefs. Each of them has the training and experience to be an expert in their field. They are all experts in their own fields.

Pastry Chef (Patissier)

Among all of the station cooks, the patissier, who is also known as a pastry chef, is typically considered to be one of the most popular, particularly due to the delicacies that are under his purview to prepare. At this station, baked goods like bread and pastries are either manufactured or prepared, depending on the task at hand. However, the complex chocolates and petit fours that pastry chefs create are elegant proof that this is an artistic field. Sweetbreads and croissants are the bounties of pastry chefs’ breakfast offerings.

• Primary Task: Prepare various food items, such as cakes, bread, and other delectable food items.
• They can manage the entire dessert menu or just one portion.
• Some chefs have specialized training or have a degree in baking.
• Sometimes, this position is equivalent to an executive chef.

Chef de Sauce (Saucier, Saute):

• They prepare delicious sauces for different types of meat and other dishes.
• This position is for chefs who have the ability to select and prepare the sauces and gravies that are needed for all the different types of meals.
• These chefs may also prepare soups and stews for other chefs to cook.
• This position is usually located in restaurants that serve French cuisine.

Fish Chef (Poissonier)

The Poissonnier, often known as the fish chef, is the individual in the kitchen who is accountable for the creation of each and every meal that contains fish. This may entail purchasing fresh fish on a daily basis from local fishermen or other merchants, as well as bringing in fish caught in other areas, when necessary, to fill the menu with a wider variety of options. The Poissonnier is also responsible for the preparation of all of the fish meals that are included on the menu, regardless of whether they are considered appetizers or main courses. In less-equipped kitchens, the Poissonnier will frequently be responsible for preparing any sauces that are required to accompany the fish in the event that there is no saucier. Because of this, he would also be responsible for the preparation of any fish stocks or soups.

• Primary Task: Prepare and cook fish and other seafood.
• They will be responsible for buying local fish and other seafood from market vendors or other non-local suppliers.
• Vegetable chef (entremeur)

Vegetable Chef (Entremetier)

At the entremetier station is where the vegetable chef will be found. In contrast to other stations, which are typically overseen by a single chef, larger restaurants frequently decide to staff the entremetier station with a pair of chefs who work independently of one another. It would be the responsibility of the potager chef to prepare any soups that are featured on the menu, while the legumier chef would be responsible for the preparation of any vegetable dishes.

• Chefs who prepare and cook vegetables and other starchy foods.
• They are responsible for cooking some hot dishes, such as soups and eggs.

Meat Chef (Rotisseur, Roast Chef)

It is the responsibility of the rotisseur, who is also referred to as the roast chef, to prepare any roasted or braised meats that are included on the menu. This covers goods such as steaks, veal, lamb, and any other products that are comparable in nature. In other cases, the rotisseur is also responsible for procuring meats from regional providers or coordinating the delivery of meats from other stores. Rotisseur’s method of cooking places an emphasis on cooking the meats at a low temperature for an extended period of time in order to lock in as much flavour as possible. In addition, many kinds of meat can be braised, which entails first browning the exterior of the meat to seal in the moisture and then finishing it in the oven or on the stove to bring out the meat’s natural taste and achieve a tender cut.

• Primary Task: Prepare meats and vegetables for the other chefs to prepare.
• They may work on meat or other speciality meats by roasting, braising, or broiling them.
• You may also be responsible for ordering the meat from local suppliers and retailers.

Chef de la cuisine (Garde Manger)

• Chef de cuisine: Primary task is to prepare cold food items like salads, cold cuts, and hors d’oeuvres.
• They are responsible for setting up the buffets and providing the tables with upscale decor that includes ice and fruits carved and moulded.

Fry Chef (Friturier)

Any dish that needs to be fried in oils or other animal fats is the responsibility of the friturier, who is also more frequently known as the fry chef. The friturier, like the grillardin, is capable of preparing a wide variety of foods, including meats, potatoes, and vegetables.

• This is a highly skilled position that requires several years of specialized training in restaurants.
• Cook foods that need to be fried
• They are usually needed in fast food restaurants and food stores.

Grill Chef (Grillardin)

As the name suggests, it is the responsibility of the grillardin, also known as the grill chef, to prepare all items that are required to be grilled. Meat, poultry, and even vegetables might be included in this category.

Primary Task: Cook food that needs to be grilled and served.

• Cook foods that need to be grilled or roasted.
• Grill chefs are mostly responsible for grilling meats and occasionally cooking other vegetables.

Butcher Chef (Boucher)

Before being brought to the stations where they will be used to create the meals on the menu, the boucher is responsible for preparing all of the meats and poultry that will be used. The boucher, who is sometimes known as a butcher, is the person who is responsible for preparing fish and other types of seafood.

• Primary Task: Cut meat and prepare it for other chefs to cook. They are needed in larger establishments to keep up with the demand.

Butcher (Gommer)

• Primary Task: Cut and prepare cuts of meat for other chefs to cook.
• They are needed in large restaurants in order to keep up with the high demand for their food.

Tournant Chef

Within the culinary brigade, the tournant is the chef who is responsible for everything. The purpose of the function is to move from one station to another while providing assistance with any chores that may be required. Along with his commis, the tournant is required to have a thorough knowledge of the fundamental operations of each station. This provides him with the ability to step in when another member of the station is away or when the workload begins to approach a more frenetic pace.

Garde manger or pantry chef

The garde manger, who is also known as the pantry chef, is in charge of preparing the majority of the restaurant’s cold food. This encompasses a wide variety of salads in addition to cold starters like pate, cheese spreads, or even tartars. Additionally, it is the responsibility of the garde manger to ensure that any large buffet offerings are attractively presented. In most cases, this is accomplished using a selection of ornamental vegetables and other food items, particularly those that have been carved or molded into one-of-a-kind and creative designs. Carving designs into blocks of ice is a form of garde manger that distinguishes certain specialists from their peers.