Setting and ensuring the quality of the establishment’s main dishes Taking charge of multiple branches of the restaurant/establishment Recognizing and fixing any issues, challenges, or altercationsĮnsure that all activities are coordinated Making sure that the dishes are of good quality in terms of the ingredients and the final dish Such a chef is unlikely to be directly involved in the cooking process and would instead take care of a variety of different duties including:
Although it is called a ‘chef’ position, it is likely that the individual who holds that title does not don a chef’s uniform. This chef is also responsible for supervising all kitchen staff. The executive chef is responsible for supervising all of the workstations and actions in the kitchen. More often than not, it is only the biggest and well-established restaurants that choose to hire for such a position. What responsibilities would the executive chef hold? And is it common to have an executive chef in a restaurant? Firstly, an executive chef manages the entire kitchen. In addition, although there may be a lot of positions that are either filled or open in such a kitchen, will discuss four different positions that many people are aware exist. This is a particular process that helps large operations in large kitchens run effectively and efficiently. The hierarchy inside of any large kitchen comes from ‘Brigade de Cuisine’. Moreover, such a large commercial kitchen is also likely to employ grill masters and many more people for different responsibilities. More positions include dishwashers and cooks who take charge of the preparation of ingredients. If the restaurant itself is expected to host multiple guests and if the recipes are expected to be quite complicated to prepare, there could be positions such as kitchen assistants. These stations are manned by a multitude of chefs and other kitchen staff.Īlongside the executive chef, chef de cuisine, line cook, and sous chef, there are likely to be plenty more positions depending on the size of the establishment. In a similar fashion to a large warehouse with many different sections, a restaurant kitchen can also be made up of various components. The chef de cuisine takes care of the other chefs whilst the line cook works at a particular part of the kitchen, such as the grill. In summary, the executive chef is in charge of the whole kitchen staff, whilst the sous chef is considered to be that person’s right-hand man. In this article, we will cover the differences between an executive chef, chef de cuisine, line cook, and sous chef. However, there are plenty of chef positions all in charge of many different tasks. A lot of individuals tend to just equate ‘chef’ with the person who prepares the food. The profession ‘chef’ can seem quite one-dimensional to many people.
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