Food chain buffs know that some of their favorite celebrity chefs operate and cook in their own restaurants, and you can be sure they run their kitchens with military precision from their own position as executive chef to dishwashers and bus men. . Each position has defined duties, which are learned in culinary school or on the job, and it is best not to deviate if you want to continue working. In busy kitchens, hierarchy is especially important to avoid chaos and get those meals to customers in a timely manner.

Let’s examine those positions in finely adjusted, well-run business establishments. Let those French chefs establish what is taught and followed in all well-run kitchens, appropriately called “The French Brigade System”:

Executive chef (Group chef) –

this is the main person who is generally responsible for the operation of multiple jobs, and could cook very little by himself;

Chef (Chef) –

You generally control the entire kitchen, from personnel and cost management, to working with vendors and creating menus, just like the CEO of a corporation, relying on the sous chef to help you;

Under Chef (Second Chief) –

second in command, and translated literally means “under the command of the chef”, this role will normally overlap with that of the head chef; Smaller kitchens may not even have one;

Party Chief (Station manager or Line manager) –

again, in larger kitchens there may be positions that specialize in kitchen cooking (see

below) instead of one chef preparing and cooking various types of dishes, this chef

monitors “junior” types that are assigned to specific categories;

Senior officer (in training or apprentice) –

a junior staff member who works with a chef de partie to learn the ins and outs of a specific station, often people who have recently completed, or may still be in, culinary school;

Kitchen porter (Kitchen helper) –

workers who help with tasks within the kitchen and are less likely to have formal culinary training; Tasks include basic food preparation such as washing vegetables and peeling potatoes (but it gets its own title nonetheless); In the United States we would refer to these people as “pawns” and in the military this would be KP’s duty;

Dishwasher (School) even comes with its own title:

“sink”, which can be a small room or a corner adjoining the kitchen, in which dishes are washed and other kitchen tasks are carried out; In some movies that are set in magnificent English mansions, we will often hear the title “laundry maid” – well, this is where the term originated;

Okay, now we go into the subcategories of workers who handle only one category or type of food and are supervised by the Chef de Partie (usually found only in very large kitchens or high precision French restaurants):

Specific titles may include the following:

Butcher Chief (also known as boucher): in charge of preparing meat and poultry (obviously, it is not necessary in a strictly vegetarian restaurant);

Fish chef (also known as fishmonger) – preparation of fish dishes;

Fried chef (also known as a friturier): you specialize in the preparation of fried foods (do you think fast food establishments have several of these?);

Grill chef (aka grillardin) – the master of all foods that require grilling (oh wow, so if a steak or fish needs grilling, who’s actually running it? Think about it);

Pantry chef (aka garde manger) – A pantry chef is responsible for preparing cold dishes, such as salads and patés, (but not necessarily in the pantry);

Pastry chef (aka pastry chef) – now you’re talking, this person can make all the goodies;

Roast cook (aka rotisseur) – master of meat roasters and their sauces, (so does this person quarrel with the meat guy, or what?);

Delivery man (aka chef de visite, swing cook, or relief cook) – someone who completes where needed, so it seems like this person has to be quite skilled;

Stir fry chef (aka dipping chef or gravy) – Often the most respected role in the brigade system, because this person can make or break a plate with the gravy or gravy (so don’t bother this guy, for the love of it of God);

Vegetable Chef (also known as entremetier) – as the name implies, in charge of all vegetables, soups, starches and salads; in very large kitchens, there may be more than one;

Suffice it to say that in large hotels and haute cuisine establishments, especially in Europe, their system is strictly adhered to. And it is fascinating to see the performance of these positions on television shows. However, in all likelihood you won’t see this fine precision at your local restaurant or IHOP. But you never know. Enjoy.