A sous chef must not only have top-notch cooking skills, but they must also do well working under pressure and supervising other people in the kitchen. Since a sous chef is involved in all aspects of running a commercial kitchen, they are often the ones who will venture out to open their restaurant. Imagine going to your favorite restaurant, and it is crowded with full tables of four or more guests. In a large kitchen, many people are ordering food and a lot of food that must be prepped, cooked, plated, and served.
It is the job of line cooks to do one thing and one thing only — cook food the way the chef desires it. Most of any kitchen staff would be made up of line cooks. Requirements to become a line cook may only be work experience. Since the job duties of a line cook are to cook, here we list the different types of line cook jobs that are offered:. As you can see, the modern restaurant kitchen operates like an assembly line. The larger the establishment, the more of these employees they will hire.
Depending on the restaurant and its management, it is possible to have more than one sous chef. The sous chef is in charge of the kitchen and oversees the day-to-day activities.
The station chefs arguably have the critical roles in the kitchen. These chefs cook the food that is being served to customers. However, there are multiple positions that fall under the station chef title. For example, there is a chef in charge of cooking the fish and one that cooks the meats. All of these different roles fall under the category of the station chef, also known as the chef de partie.
A junior chef, also called the commis chef, works with station chefs to learn about the kitchen environment. This person has recently completed some schooling or training and is beginning to work in the culinary field. The kitchen porter usually does not have the same training and experience as the chefs. This person is in charge of simple but important tasks involved in the basic preparations of the food.
This can include anything from cutting vegetables to peeling apples or grating cheese. The purchasing manager is in charge of buying all of the food for the kitchen. The contemporary kitchen, from institutional to fine-dining restaurant, runs according to a strict hierarchy in which the chef plays the lead role. Assignments differ based on the precise needs of a given kitchen, but in most upscale American and European facilities the nomenclature and roles are determined by the Brigade System.
The French Brigade system was originally employed to make the kitchen run as smoothly as possible. Other chefs might be solely responsible for one aspect of the menu like grilled foods, sauces, fried foods, or fish. Within the brigade system, there are ten primary stations that must be staffed. Smaller establishments will often combine one or more stations together and assign them to a single chef in order to maximize the efficiency of a limited kitchen staff.
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