There are many different types of chefs out there. For a start, in the kitchen, there are the main job roles, like Head Chef, Sous Chef and Commis Chef. Then there are the different specialisations: every restaurant kitchen needs a Saucier and a Pâtissier. From entry level to the boss, we look at each chef role in the kitchen to help you build your own culinary career. Discover what types of chefs there are...
1. Executive Chef (Chef de Cuisine)The executive chef is the boss of the kitchen. There is usually only one per restaurant (or chain), so the competition to get to the top of the field is fierce, and it can take years of formal training at a culinary school as well as decades of experience to land the job of your dream. As executive chef, you rarely worry about the details of food preparation, instead acting as the overseer, keeping the kitchen running smoothly and planning the menu with new dishes that you devise.
Also Read | What does an Executive Chef do?
The Expediter checks the meals are perfectly presented before they leave the kitchen. They work with the kitchen staff and the servers to make sure all dishes are presented and served correctly.
The responsibilities of the Expediter is usually taken by the Head Chef in a small kitchen, larger kitchens will have an Expediter near the door to check the food before a server takes it.
3. Sous Chef
The sous chef is the right hand of the executive chef, and there can be more than one. These professionals do a lot more of the micromanaging in the kitchen, seeing to the details of each dish and working in the trenches to make sure everything is properly prepared.
4. Pastry Chef (Patissier)
In most cases, becoming a patissier requires a different type of culinary training, usually at a baking school or in a baking program rather than a straightforward culinary school. The bulk of this work is centered around pastries, breads, and desserts, and depending on where you work, you could become the equivalent of an executive chef.
5. Station Chef (Chef de Partie)
The station chef is usually in charge of just one part of the kitchen: for example, the soups, the salads, or the grill. They work under the sous chef or executive chef to make sure all food prepared and put out of their station is of the highest level for quality and appearance.
The saucier’s sole responsibility is to prepare the sauces. Although it might not sound like much, certain types of cuisine (particularly French) are all about the sauce.
7. Fish Cook (or Poissonier)
As it says on the tin, the Poissonier specialises with everything relating to fish. If a restaurant has a large section of fish dishes on the menu, the Fish Cook will be in charge of preparing and cooking the fish.
8. Vegetable Cook (Entremetier)
The entremetier can take on a variety of roles, depending on the type of cuisine. For the most part, he or she deals in soups, vegetables, potatoes and rice, and egg dishes
9. Meat Cook (Rotisseur)
The rotisseur is the mastermind of meat. From roasting and braising to broiling and grilling, the rotisseur does it all. In many cases, the tasks will overlap with those of the saucier, especially when it comes to gravies.
10. Fry Cook
When a restaurant has a heavy dependency on a fryer (for french fries and many Southern delicacies), a fry cook may be employed to cover the station.
11. Pantry Chef (Gard Manger)
The pantry chef is in charge of all cold items, from salad and hors d’oevres to cold sauces and dressings. One big aspect of this job is making the food appear presentable.
12. Line Cook (Commis)
The line cook is typically an entry-level position in which you work alongside the rest of the kitchen doing what needs to be done. You may cut vegetables one day and plate dishes on another. It is a fast-paced position with plenty of room for upward mobility.
Your exciting Chef career is well within reach! It's time to turn your passion and creativity into your dream career at HTMi Hotel and Tourism Management Institute & Culinary Arts Academy at Switzerland.
Advanced or Postgraduate Diploma in European Baking and Pastry Arts
Advanced or Postgraduate Diploma in Culinary Arts (Tailor-Made) at HTMi Hotel and Tourism Management Institute
Dual Bachelor’s Degree in Culinary Arts
Master of International Business in Culinary Management
Specialisation in Swiss Pastry & Chocolate Arts at Culinary Arts Academy