Can you explain chef rankings and basic duties?

Answer 1

Chefs rankings are as follows.

Chef de Cuisine...... Head chef

Sous Chef ...... Second chef

Chef de partie ..... A chef who runs a

section these will be chef patissier / pastry chef.......... chef saucier / chef who cooks the meat dishes............chef poissonier / chef who cooks the fish dishes............chef entremittier / chef who prepares and cooks the vegetables / veg dishes .............. chef Garde mangier/ larder chef , he will make the pates & terrines and prepare raw meat , fish etc, salads and starters, normally all of the chef de parties will have a commis chef to assist them ..........

commis chefs are trainee chefs

Hope this helps

Answer 2

1. Chef de cuisine, (executive chef and head chef)
2. Sous-chef (the second in command)
3. Chef de partie (in charge of a particular area of production)
4. Commis (Chef) (basic chef in larger kitchens who works under a chef de partie)
5. Kitchen-hands and stewards
6. Communard is in charge of preparing the meal for the staff during a shift
7. escuelerie (dishwasaher)

There are also sub classifications for a Commis:

• sauté chef
• fish chef
• roast chef
• grill chef
• fry chef
• vegetable chef
• roundsman
• pantry chef
• butcher
• pastry chef