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Chef a culinary professional 

 Who is a chef?

A chef is a trained professional cook who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" has come from the term chef de cuisine (French word) the director or head of a kitchen. Chefs often have complete formal training from an institution, as well as by apprenticing with an experienced chef to be a professional chef. A highly skilled person who is in charge of food production in a commercial kitchen of a restaurant, hotel, resort, hospital or cruise ship is normally referred to as a chef.

CHEF – Clean Hygiene Ethnic Food               

Clean - Chef is the person who always ensures that whatever the food he or his team will make should be in clean area, in clean utensils

Hygiene - Chefs also make sure that he or his team make is hygienically good. The food should be bacteria-free, germs free. Whatever ingredients they use that is also properly washed. So ingredients never contain any bacteria, germs, dirt, warms or unwanted foreign partials which came here, customers.

Ethnic - food is food that members of an ethnic group consider their own. Like a Greek chef can make his own home food, town or village food or his country's food.

But nowadays every chef can easily learn and make any ethnic food.

What does a chef do?

A chef is in charge of the kitchen in restaurants or other places where food is served. They watch all activity and food preparation with any staff that would assist in the kitchen. They supervise the preparation of food for its garnishing and presentation, as well as, the seasonings for a perfect taste.

 

Kitchen Hierarchy/ la brigade de cuisine

Executive Chef

The Executive chef is the top of the kitchen team and his role is primarily managerial. Executive chefs are managing kitchens at many outlets and he/she is not directly responsible for cooking at daily operation.

Chef de cuisine

This chef is in charge of all work related to any kitchen, which usually includes menu preparation, managing kitchen staff, assigned them there work. Ordering and purchasing of inventory, controlling raw material costs and plating design.

 

 

Sous-chef

The Sous-Chef (under-chef of the kitchen) is the second-in-command and direct assistant of the Chef de Cuisine. Sous chef works under executive chef or head chef. This chef is responsible for scheduling the kitchen staff or substituting when the Chef de Cuisine is not present.

Chef de partie

Chef de partie also is known as a station chef and in charge of a particular area of production. In a large kitchen, every chef de partie have several commies. In small kitchens, the chef de partie may be the only worker in that department but he has 1-2 commis under him/her.

Commie (Chef)

A commie is the lowest associate chef in a kitchen, who works under a chef de partie to learn the stations or range's responsibilities and operation. Commies also can be divided into 3 steps are commie I, commie II, commie III. Who are just passed out from any culinary organization they join as commie III and gradually gather experienced and promoted as commie II, commie I.

Sauté chef — also known in French as a saucier. This chef is responsible for all sautéed items and their sauce.

Fish chef -- also known in French as Poissonnier. Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.

Roast chef -- also known in French as a rotisserie. Prepares roasted and braised meats and their appropriate sauce.

 

Grill chef -- also known in French as grillardin. Prepares all grilled foods; this position may be combined with the rotisserie.

Fry chef-- also known in French as fruitier. Prepares all fried items; this position may be combined with the rotisserie position.

Saucier--He/she is responsible for all sauces and sauce related dish preparations.

Banquet chef --They are responsible for the preparation of food for the banquet functions.

Chef Garde manger --These chefs are responsible for all cold preparations like salad, sandwiches and cold cuts. They prepare cold sauces too.

Butcher chefs --They are responsible for cutting meat, poultry and fish in the desired shape by the other departments.

Boulanger --Bakers of bread, breakfast rolls etc and works under pastry chef.

Potagers -- Chefs responsible for all types of soup and stock preparations like consommé, cream soup, puree soup etc.

Entrée preparer-- also known in French as extremities. Prepares hot appetizers and often prepares the vegetables, pasta and starches. In smaller establishments, this station may also cover those tasks performed by the potage and legume.

Soup chef-- also known in French as Potager. Prepares soups in a full brigade system. In smaller establishments, this station may be handled by the extremities.

Vegetable chef-- also known in French as Légumier. Prepares vegetables in a full brigade system. In smaller establishments, this station may be handled by the extremities.

Roundsman -- also known in French as tournant. Also referred to as a swing cook, fills in as needed on stations in the kitchen.

Pantry chef-- also known in French as garde manger. Responsible for preparing cold foods including salads, cold appetizers, pâtés and other charcuterie items.

Butcher-- also known in French as Boucher. Butchers meats, poultry, and sometimes fish. May also be responsible for breading meats and fish.

Pastry chef-- also known in French as pâtissier. Makes baked goods such as pastries, cakes, bread and desserts. In larger establishments, the pastry chef often supervises a separate team in their own kitchen.

Entremetier -- A chef who is responsible for all types of vegetable preparations including potato preparations and egg preparations.

Kitchen industrial trainee

Kitchen industrial trainee is assigned to do basic tasks in the kitchen, as they are perusing culinary courses and them came at work to get working exposer.  Their role typically involves introductory food preparation, such as peeling potatoes, and some cleaning duties and learning od daily operations in the kitchen.

Escuelerie (Dishwasher)

This person is responsible for washing anything that was used in the food preparation and cooking process.

About (Waiter/Waitress)

Waiters and waitresses work at the front of the house and are customer-facing. They serve customers their dishes and anything else they order. If a customer has a problem with their food, it is the role of the waiter or waitress to report this to the kitchen.

Kitchen Stewarding

Kitchen Stewards are responsible for maintaining high levels of cleanliness and organization within a restaurant’s kitchen. They perform a variety of tasks to do so and are essential to the success of any culinary establishment. Kitchen Stewards may also be involved in the restaurant’s’ receiving and stocking processes. Kitchen Stewards are usually directly supervised by their restaurant’s executive chef.

Kitchen Steward Duties and Responsibilities

In order to ensure that their restaurant’s kitchen is in excellent condition at all times, Kitchen Stewards take on an array of duties. We looked at various job postings to determine the core duties and responsibilities of Kitchen Stewards.

Remove Waste

Kitchen Stewards frequently empty trash bins, collect and remove waste from the floor and work surfaces, separate recyclables and properly dispose of grease.

Operate Kitchen Machines

While dishwashers designed for in-home use can be easily operated with the push of a button, commercial dishwashers may prove to be a bit more tricky. They often include a sink sprayer, a lever-operated washing unit and a drying station, all of which must be used properly and in the correct order to ensure an efficient cleaning process. Kitchen Stewards may need to operate other machines as well, such as glass crushers, trash compactors and sanitizers.

Clean and Polish Cookware and Surfaces

In addition to using automated machinery, a big part of any Kitchen Steward’s job is manually cleaning and polishing a variety of surfaces and objects. This can include fairly straightforward work, such as scrubbing debris off of pots and wiping down counters, as well as work which requires more finesse and care, such as polishing silver cutlery and washing copper pans.

Organize Kitchen

Kitchen Stewards also sort, organize and store all utensils, cookware and miscellaneous supplies so that they can be located with ease. Proper organization is crucial to the smooth operation of a restaurant kitchen.

Why do chefs wear white?

Most serious chefs wear white coats to signify the importance and high regard of their profession. White is intended to signify cleanliness as well as repelling heat from the kitchen and is generally worn by highly visible head chefs. But nowadays the colour of chef coats are changing because they look more vibrant.

 

Chef hat and their sizes

Different heights may indicate a rank within a kitchen, and they are designed to prevent hair from falling into the food when cooking. It also helps to keep food clean from foreign partials and keep it hygienic.

 

Chef apron and use

An apron is a protecting cloth that is worn on other clothing and covers mainly the front of the body. It protects one's clothes and skin from stains and marks. However, various types of aprons may also be worn as a decoration, for hygienic reasons, as part of a uniform, or as protection from certain dangers such as acid, allergens or excessive heat.

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About Chef Satya