Depending on the size and theme of your restaurant, you may have just one cook

running the show, or you may have several cooks working together. The term chef
and cook are often used interchangeably. Originally a chef was a professionally
trained individual. Today, it is often applied to anyone who works in a kitchen. Here
is a breakdown of the various cooking positions that can be found in one restaurant
kitchen.
Ads
English Speaking
www.deepenglish.com/EnglishSpeaking
Speak Fluent English. Be Confident. Get Our Free Email Course. 7 Days.
Mom Days LAN Per
www.lan.com/MomDays
Vuelos Nacionales desde $49 S/152 Ingresa Aqu. Hoy ltimo Da!
3 veggies keeping you fat
www.beyonddiet.com
If you never eat these 3 veggies, You will burn belly fat every day

Trucker Jobs

Best Trucking Jobs

Chef

Restaurant

HGV 1 Jobs
Executive Chef - This is the head chef. He is the guy (or girl) who creates the
specials, orders the foods, and works as the general manager of the kitchen. He
probably does the scheduling, the hiring and the firing of kitchen staff, as well. This
position is normally filled by someone with several years cooking experience
and restaurant management experience.
Sous Chef- The executive chefs assistant, and next in charge, is a sous chef. It is
the job of the sous chef to pick up the slack when the executive chef has a day off
or is on vacation. They may need to fill in on the line, or work a particular station on
busy nights. Many smaller restaurant dont keep a sous chef on staff.
Expeditor- This is a non-cooking role on the kitchen line. An expediter is the
person in charge of organizing orders by table, and garnishing the dishes before
the server takes them out to the dining room. An expeditor is only needed when it

is really busy. The person who acts as an expeditor should be very familiar with the
menu, and know what the dishes should look like before being served to guests.
Ads
Doctorado a Distancia
www.aiu.edu
Obtenga su Doctorado a distancia Estudios universitarios a distancia
Amistad y Amor
www.latinamericancupid.com
Atractivos Latinas en busca de matrimonio y relaciones.
Line Cook- The most common title in the kitchen is that of line cook. Depending on
your kitchen set up and your menu, you may have two or thee line cooks or as
many as seven or eight, or more. A line cook simply refers to a cook who is charge
of a particular station in the kitchen. For example, a line cook can include the
following titles:

Saut Chef- This person is in charge of anything cooked in a saut pan. Usually
it is the best cook on staff, behind the executive chef and sous chef.
Grill Cook- This person takes care of all of the items on the char-grill or flattop
grill, such as meats, chicken and fish.
Fry Cook- This entry level position into the kitchen is in charge of anything that
needs to be deep fried. French fries, chicken fingers, onion rings, all fall to this
individual.
Bigger restaurants or those with a very specialized menu may employ these types
of chefs as well:
Dessert Chef- The person who is charge of desserts. Many restaurants have
servers prepare their own desserts. However, in more upscale or specialty eateries,
a dessert chef prepares a bulk of the desserts as they are ordered.
Pastry Chef- This individual is in charge of making all the baked goods, such as
breads and desserts. If you are thinking about a restaurant with a bakery, then you
may employ a pastry chef.
Salad Chef- If a restaurant goes through a lot of salads, or other cold menu
items, they may keep a salad chef on hand.

 Caller- Another non-cooking position. The caller calls the incoming orders to the
cooks. He (or she) tells the rest of the kitchen staff what they should be working on.
Often times the executive chef will act as caller during the dinner rush. A caller
needs to be quick witted and organized. They should know exactly how long menu
items take to cook (a well-done prime rib takes much longer than a piece of grilled
rare tuna steak) so that meals for a certain table all come out at the same time.