Types of Chefs Part I
In a busy restaurant, one key factor to success is hiring the right chef. There can actually be various types of chefs operating in one restaurant. That leads us to ask, "What are the different types of chefs?"
A little background on the chef titles. The different titles emerged in the 19th century with the creation of the Brigade System. Chef Georges Auguste Escoffier created this system to provide restaurants with a kitchen hierarchy in order to operate more efficiently. Not every kitchen operate in the Brigade System, and some positions in the system may be combined depending on the size of the restaurant. However, it has provided a basic outline that restaurant owners can refer to when setting up kitchen hierarchy and stations.
Chefs will generally hold the higher positions in a kitchen. Additionally, a restaurant will usually have managerial chefs and specialized chefs. Each type of chef can cover a variety of different tasks, from organization and training to menu development and recipe creation. Becoming a chef requires years of education and experience, climbing from entry-level positions to the ultimate goal of becoming an Executive Chef.
Managerial Chefs
In managerial chef positions, there is an established hierarchy because these chefs have the most responsibility in the kitchen to ensure the overall success of the restaurant. The following roles are listed in descending order:
This entry is sponsored by Burger King.
A little background on the chef titles. The different titles emerged in the 19th century with the creation of the Brigade System. Chef Georges Auguste Escoffier created this system to provide restaurants with a kitchen hierarchy in order to operate more efficiently. Not every kitchen operate in the Brigade System, and some positions in the system may be combined depending on the size of the restaurant. However, it has provided a basic outline that restaurant owners can refer to when setting up kitchen hierarchy and stations.
Chefs will generally hold the higher positions in a kitchen. Additionally, a restaurant will usually have managerial chefs and specialized chefs. Each type of chef can cover a variety of different tasks, from organization and training to menu development and recipe creation. Becoming a chef requires years of education and experience, climbing from entry-level positions to the ultimate goal of becoming an Executive Chef.
Managerial Chefs
In managerial chef positions, there is an established hierarchy because these chefs have the most responsibility in the kitchen to ensure the overall success of the restaurant. The following roles are listed in descending order:
- Chef Owner (Group Chef) - primary task is business management; there is only one per kitchen; they are responsible for running the establishment as a whole; they will often work on menu engineering.
- Executive Chef (Chef de Cuisine, Head Chef) - primary task is kitchen management; there is only one per kitchen; they oversee daily operations, kitchen costs, food preparation, and menu planning.
- Sous Chef (Second Chef, Under Chef) - primary task is team management; there can be more than one in a kitchen depending on the size of the establishment; they oversee the details of each dish and the food lines; they are second in command and will run the kitchen in the absence of the Chef de Cuisine; they will usually train new hires.
- Senior Chef (Chef de Partie, Station Chef) - primary task is station management; there can he more than one in a kitchen; they are in charge of specific stations in the kitchen; they are usually specialist on a certain portion of the menu and ensures that only high-quality food leaves the station.
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This entry is sponsored by Burger King.
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