Even in the kitchen there’s a hierarchy – someone has to be in charge, and others are in a culinary position that lets their skill shine.
Every role in the kitchen is crucial to aid productivity, the kitchen team is a well oiled machine and when one part stops working, everything does.
So, where would you best fit into the kitchen team?
With an array of options available to you, there are some roles that might suit you more than others. If you like leadership, head chef may be perfect, whereas if you love your pastries, patissier would be the best role.
What are my options?
Executive Chef (Group Chef) – The top of the kitchen management, the executive chef tends to oversee the entire goings on of the cooking process.
Head Chef (Executive Chef, Chef de Cuisine) – The head chef has many responsibilities from liaising with suppliers, creating menus and managing the kitchen staff.
Sous Chef (Second Chef) – The second in command, the sous-chef is more hands on and involved in the running of the kitchen.
Chef de Partie (Station Chef, Line Chef, Line Cook) – These chefs are responsible for running a particular part of the kitchen. Some typical chef de partie roles include:
- Butcher chef (boucher) – In charge of preparing meats, poultry, and if necessary fish and seafood
- Fish chef (poissonnier) – Prepares fish dishes specifically, ad any accompanying sauces
- Vegetable chef (entremetier) – This chef commonly prepares vegetables, soups, starches, and eggs.
- Roast chef (rotisseur) – In charge of the preparation of roasted meats and any associated vegetables
- Grill chef (grillardin) – Specialises in grilled food
- Fry chef (friturier) – Specialises in fried food
- Pastry chef (patissier) – In charge of the pastry section, savoury or sweet
- Sauté chef (saucier or sauce chef) – As the role implies, theses chefs are responsible for all the sauces created in the kitchen.
- Pantry chef (garde manger) – In charge if cold dishes, e.g. salads
Commis Chef – Often chefs that need training, they will work under the supervision of a chef de partie to learn the tricks of the trade.
Kitchen Porter (Kitchen Assistant or Kitchenhand) – These chefs do basic but crucial food preparation like washing and peeling vegetables.
Dishwasher – Without the dishwasher, there would be no plates to serve food on! The dishwasher holds one of the most crucial roles in the kitchen despite never even cooking.
As you can see, there are so many roles available in the kitchen, and each and every one contributes to the overall effectiveness and efficiency.
Depending on your skills and preferences, you’re sure to find a job in a role to suit you, and if not, make sure to impress and when a position is available, you’re a shoo in for a promotion or transfer!
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