Types of Chefs Part II

There is no hierarchy that exists in Specialized Chefs. Each of them is an expert in their own field.

Specialized Chefs

1. Pastry Chef (Patissier) - primary task is to prepare pastries, bread, and dessert; they may be in charge of the whole dessert menu; the position usually requires extensive training or a degree in baking; depending on the establishment, this Chef may also be an Executive Chef.
2. Sauce Chef (Saucier, Saute Chef) - primary task includes choosing and preparing sauces and gravies for all meal types; they may also prepare soups and stews; this is mainly a position found in locations that serve French cuisine.
3. Fish Chef (Poissonier) - primary task is to prepare and cook seafood; they may also be responsible in sourcing seafood in the local market or non-local vendor.
4. Vegetable Chef (Entremetier) - primary task is to prepare and cook vegetables and starches; they may also he responsible for some soups and egg dishes.
5. Meat Chef (Rotisseur, Roast Chef) - primary task includes preparing and cooking meats by roasting, braising, broiling, or other methods; they may also be responsible for sourcing meats from suppliers.
6. Pantry Chef (Garde Manger) - primary task is preparing cold food items like salads, cold cuts, hors d'ouevres, and dressings; they will also be responsible for setting up buffet lines and other centerpieces for an upscale presentation that may include carved or molded ice or fruits.
7. Fry Chef (Friturier) - primary task is to cook food that needs to be fried; they are usually needed in fast food establishments.
8. Grill Chef (Grillardin) - primary task is to grill meats and sometimes vegetables.
9. Butcher Chef (Boucher) - prepares cut of meats and fish for other stations to cook; they are needed in larger establishments to keep up with the demand.

Types of Cooks

Cooks will usually occupy entry-level positions in a kitchen and experience training from the specialized chefs. They are more likely to cook by following recipes given to them and flow between the different cooks as needed.

1. Line Cook (Commis) - primary task includes cooking where needed and completing an assortment of kitchen tasks; they will learn different cooking styles from specialized chefs; they are usually still completing culinary school and getting experience; they may be required to do miscellaneous tasks like plating dishes, taking orders or cutting vegetables.
2. Prep Cook (Kitchen Porter, Kitchen Hand, Kitchen Assistant) - responsible for daily food prep and kitchen tasks; their responsibilities revolve around kitchen basics like chopping ingredients, properly labeling containers in storage, and cleaning countertops.
3. Relief Cook (Chef de Tourant, Roundsman, Swing Cook) - fills in whenever needed and assists chefs that may be overwhelmed at their stations.
4. Short Order Cook - prepares quick and simple meals; they are responsible for clearing as many order tickets as possible without sacrificing quality control; they mainly focus on salads and sandwiches.

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Picture from Pixabay.