The kitchen is a very busy and fast paced environment whereby differing kitchen staff collectively work together to produce quality meals. The numbers and types of kitchen staff required will often vary and be dependent on the scale/ size of the kitchen. In this blog entry we recognise some of the kitchen staff you can expect to find in the everyday running of a kitchen.
Head Chef – This person is in charge of the running of the kitchen. The head chef will usually create the menu, order ingredients, manage kitchen staff, delegate roles within the kitchen and uphold kitchen standards to the highest level.
Sous Chef – The sous chef is still under guidance of the head chef, however in the head chef’s absence the sous chef will take charge. The sous chef monitors work in the kitchen and ensures that the different kitchen roles are being completed. When there are larger kitchens you might find that there are more than one sous chefs. These individuals might be in charge of running different sections within the kitchen environment.
Chef De Partie – These personal are usually specialists in a certain area within the kitchen. They usually manage a particular section of the kitchen and have sole responsibility to keep this section of the kitchen running smoothly. In many cases Chef De Parties will often have a team of assistants working for them. It is the Chef De Parties job to inform the assistants of their duties.
