Chef and Titles
– The word chef is derived from the term chef de cuisine, which means the director or head of a kitchen.
– The title chef in the culinary profession originated in the haute cuisine of the 19th century.
– French loan words, including chef, were introduced into the English language through the culinary arts.
– Chefs often use the word chef as an honorific to address each other, apprentices, and waiting staff.
– Chef de cuisine: Also known as executive chef, chef manager, head chef, or master chef. In charge of all kitchen activities, including menu creation, staff management, and inventory control.
– Sous-chef: The second-in-command and direct assistant of the chef de cuisine. Responsible for scheduling staff, filling in for the head chef, and overseeing kitchen operations.
– Chef de partie: In charge of a specific area of production in the kitchen. May have several cooks or assistants under their supervision.
– Commis (chef) / Range chef: Basic chef who works under a chef de partie to learn the responsibilities and operation of a specific station or range.
– Brigade system titles: Various titles based on the brigade de cuisine system, including saucier, poissonnier, rôtisseur, grillardin, friturier, entremétier, potager, légumier, tournant, garde manger, boucher, and pâtissier.
Kitchen Assistant
– Kitchen-hands: Assist with basic food preparation tasks under the chefs’ direction, such as peeling potatoes and washing salad.
– Stewards/ kitchen porters: Involved in the scullery, washing up, and general cleaning duties in the kitchen.
– Kitchen assistants can be categorized into kitchen-hands and stewards/ kitchen porters.
– Kitchen-hands carry out relatively unskilled tasks, while stewards/ kitchen porters handle washing up and cleaning.
– In smaller kitchens, these duties may be combined or incorporated.
Chef de Cuisine
– Also known as executive chef, chef manager, head chef, or master chef.
– In charge of all activities related to the kitchen, including menu creation, staff management, and inventory control.
– 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.
– Executive chefs with multiple restaurants may have someone in charge of the head chef.
Sous-chef
– The second-in-command and direct assistant of the chef de cuisine or head chef.
– Responsible for scheduling kitchen staff and substituting for the head chef.
– Fills in for or assists a chef de partie (line cook) when needed.
– Accountable for inventory, cleanliness, organization, and staff training in the kitchen.
– Larger operations may have more than one sous-chef.
Culinary Education and Apprenticeships
– Culinary education is available from various culinary institutions.
– Diploma, associate, and bachelor’s degree programs in culinary arts are offered.
– The duration of culinary education can range from one to four years.
– An internship is often included in the curriculum.
– Most professional kitchens follow the apprenticeship system.
– Chefs usually go through a formal apprenticeship which includes on-the-job training.
– Culinary schools and restaurants offer apprenticeships.
– To become an apprentice, one must be at least 18 years old and have a high school diploma or GED.
– Apprenticeships typically take 3 to 4 years to complete.
– Classroom instruction is combined with on-the-job training during apprenticeships.
– The training period for a chef is generally four years as an apprentice.
– A newly qualified chef starts as a toquecommis-chef.
– The rate of pay is usually in accordance with the chefs.
– Trainees are placed in different sections of the kitchen under the guidance of a demi-chef de partie.
– A commis may work on the vegetable station of a kitchen.
– The usual formal training period for a chef is two to four years in catering college.
– Summer work placements are often included in the training.
– Some chefs attend day-release courses while working full-time in a kitchen as an apprentice.
– These courses can last between one and three years.
– In the UK, most chefs are trained in the workplace, with many doing a formal NVQ level 2 or 3. Source: https://en.wikipedia.org/wiki/Commis_chef
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A chef is a professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf də kɥizin]), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef.
 A Japanese chef slicing fish for sushi | |
| Occupation | |
|---|---|
Occupation type | Vocational |
Activity sectors | Food Hospitality |
| Description | |
Education required | Catering college; see European training Apprenticeship |
Related jobs | Baker |
There are different terms that use the word chef in their titles, and deal with specific areas of food preparation. Examples include the sous-chef, who acts as the second-in-command in a kitchen, and the chef de partie, who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the kitchen assistants. A chef's standard uniform includes a hat (called a toque), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plastic toe-caps).
