In the kitchen the chef is the boss. And before you get to be the boss, you have to work under him - working as the sous-chef. So, what is being a sous chef all about?In a typical restaurant kitchen, there is a hierarchy of the staff which cooks. The Main or Head Chef is the person who is in charge of all the things related to the kitchen. This includes creating menus, managing and scheduling, payroll management for the kitchen staff, placing orders for supplies and so forth. However, every Executive or Head Chef always has a trusted and reliable second-in-command. And that is the Sous-Chef. French. So a Sous-Chef is one who works under the Head Chef or the Chef de Cuisine. Typically, a Sous Chef is responsible for filling in whenever the Head Chef is off duty. He can also help the other chefs in the kitchen with their duties. A Sous-Chef is that person who takes charge of all the things in the kitchen which come under the management of the Executive Chef. He is like the Head Chef in training.
A Saucier-Chef is the chef who is responsible for making all the sauces, and also those dishes which are cooked in a particular sauce or gravy. A Saucier-Chef is basically a Chef de Partie and is the third highest position in most kitchens.A culinary career is more than simple cooking. This statement can be more aptly appreciated if one understands the fact that in larger establishments, there are chefs who exclusively manage other chefs.A Saucier-Chef is basically a Chef de Partie who is also known as the station staff or line cook. A Chef de Partie is responsible for one particular area of food production in the kitchen. A Saucier is responsible for preparing sauces, sautés, stews and hot hors d'oevres. The saucier-chef position is usually the third highest position of all the stations. A Saucier-Chef position is considered to be subordinate only to a Chef and Sous-Chef's position in the kitchen hierarchy.The saucier-chef position is usually available in larger kitchens which can afford a staff big enough to allow for specialization. A Saucier-Chef is responsible for all the sauteed items and most sauces. As sauces are the basic ingredients of most dishes, Saucier-Chefs must be very knowledgeable about the different possible mixtures and combinations of ingredients, along with the different methods of cooking so that they can create a good sauce for a dish.
A Commis-Chef is an entry level position when you are at the beginning of creating your career as a chef. A Commis-Chef reports to a Chef de Partie. Find out more about what are the responsibilities and skills required to become a Commis-Chef. The post of an apprentice chef in larger kitchens to learn and operate a station is also termed as Commis-Chef. A Commis-Chef reports to a Chef De Partie and ideally needs to have completed formal culinary training. In larger kitchens, the Commis-Chef job could also start as a kitchen porter or a kitchen assistant who would be promoted to the post of Commis-Chef once the candidate is able to perform basic work like vegetable preparation and working of the kitchen.The responsibilities of a Commis-Chef includes preparing food under supervision of more skilled chefs, learning different styles of cooking, dealing with deliveries, stock rotation and requesting stock, gain knife and prep skills, preparation of vegetables and sauces, maintain accuracy while measuring dish ingredients and portion size, service of starters and desserts, maintain high hygiene standards, general day to day cleaning duties and basically understand and appreciate the pace and demands of a kitchen. The job entails working for three to six months in each section of kitchen. As the position of a Commis-Chef is a varied role, the chef usually decides which area of the kitchen the apprentice would work in depending on their preference thereby enabling them to specialize in their area of interest. Further, as the job deals with every aspect of working in the kitchen, it is the ideal position to gain the widest possible experience before a specialization is considered.
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