Nicollette Domenica P.

Cabagnot 11/09/2010 HRM-4 Chef A kitchen chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation. The word "chef" (from Latin caput) is the abbreviated form of the phrase chef de cuisine, the "chief" or "head" of a kitchen. The title chef in the culinary profession originates from the roots of haute cuisine in the 19th century. The English-language use of the word chef has become a term that is sometimes used to mean any professional cook, regardless of rank. Chef de cuisine, executive chef and head chef This person is in charge of all things related to the kitchen which usually includes menu creation; management, scheduling and payroll of entire kitchen staff; ordering; and plating design. Chef de cuisine is the traditional French term from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of them, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, etc. This is often the case for chefs with several restaurants. Sous-chef The Sous-Chef de Cuisine (under-chef of the kitchen) is the second in command and direct assistant of the Executive Chef. This person may be responsible for scheduling and substituting when the Executive Chef is off-duty and will also fill in for or assist the Chef de Partie (line cook) when needed. Smaller operations may not have a sous-chef, but larger operations may have several.[2] Expediter The expediter (in French aboyeur) takes the orders from the dining room and relays them to the stations in the kitchen. This person also often puts the finishing touches on the dish before it goes to the dining room. In some operations this task may be done by either the executive chef or the sous-chef.[3] Chef de partie A chef de partie, also known as a "station chef" or "line cook",

is in charge of a particular area of production. In large

kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and so on as needed. Station-chef titles which are part of the brigade system include:[5] Commis A commis is an apprentice in larger kitchens that works under a chef de partie to learn the station's responsibilities and operation.[3] This may be a chef who has recently completed formal culinary training or is still undergoing training.





sauté chef saucier


Responsible for all sautéed items and their sauce. This is usually the highest stratified position of all the stations.

fish chef

poissonnier [pwaso e]

Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.

roast chef


[ otis


Prepares roasted and braised meats and their appropriate sauce.

grill chef


[ ija d ]

Prepares all grilled foods; this position may be combined with the rotisseur.

fry chef


[f ity je]

Prepares all fried items; this position may be combined with the rotisseur position.

vegetable chef

entremetier [ t

Prepares hot appetizers and often prepares the soups, vegetables, pastas and metje] starches. In a full brigade system a potager would prepare soups and a legumier would prepare vegetables.

rounds man


[tu n ]

Also referred to as a swing cook, fills in as needed on stations in the kitchen.

pantry chef

garde manger

[ a d m e]

Responsible for preparing cold foods, including salads, cold appetizers, pâtés and other charcuterie items.



[bu e]

Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish.

pastry chef pâtissier


Prepares baked goods, pastries and desserts. In larger establishments, the pastry chef often supervises a separate team in their own kitchen or separate shop.

Kitchen assistants Kitchen assistants (often known as kitchen porters or kitchen hands) are usually kitchen workers who assist with basic tasks, but have had no formal training in cooking. Tasks could include peeling potatoes or washing salad, for example. Smaller kitchens more commonly have kitchen assistants who would be assigned a wide variety of tasks
[3] (including washing up) in order to control costs. A communard is in charge of preparing the meal for the staff during

a shift. This meal is often referred to as the staff or family meal. The escuelerie (from 15th century French and a cognate of the English "scullery") or dishwasher, is the keeper of dishes, having charge of dishes and keeping the kitchen clean. A common humorous title for this role in some modern kitchens is chef de plunge Pig" Culinary art the art of preparing and/or cooking foods. The word "culinary" is defined as something related to, or connected with, cooking or kitchens. A culinarian is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. Increasingly they are required to have a knowledge of the science of food and an understanding of diet and nutrition. They work primarily in restaurants, fast food chain store franchises, delicatessens, hospitals and other institutions. Kitchen conditions vary depending on the type of business, restaurant, nursing home etc. Importance of culinary culinary is not just a school but its a place where you will learn and improve the skills and to know the proper technique in cooking food without using ajinomoto in culinary you will know the different herbs and spices so that you will meet your customer taste and satisfaction of your cooking
[citation needed]


or "Dish

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