A chef is a highly trained and skilled professional cook who is proficient in all aspects in good preparation of a particular cuisine. The word chef is derived from the word ''Chef de cuisine''. There are different terms that use the word chef in their titles, and deal with specific areas of food preparation. A chef's standard uniform includes a hat called a toque, doubled-breasted jacket, apron and kitchen clogs.
THE TYPES OF CHEF'S
It is true that chefs create savory, good-looking meals, wears their chef coats and run around their kitchens ensuring that their guests' orders are satisfied. Their job does not end there. There are all kinds of chefs, with out of the ordinary titles, and different functions.
These are the types of Chef's:
- CHEF DE CUISINE -
also known by the term '' Executive Chef'', is the professional
pinnacle to which many chefs aspire. Chef’s are kitchen managers so
payroll, food-cost, personnel management, menu creation and
essentially everything that happens in the kitchen falls within
their scope of responsibility.
- SOUS CHEF - Assistant Chef, is the right-hand to the Executive Chef. Sous Chefs
manage a staff of assistant chefs, cooks and kitchen workers, as
well as creating dishes for the menu. being the direct assistant, he assists the Executive Chef in all his other functions.
- CHEF DE PARTIE - formally called ''Senior Chef'', is assigned one
particular menu specialty in which he or she excels. Senior Chef
directs the prep work of kitchen staff and assistant cooks in his
or her area. They are the ones who immediately take action when the expediter shouts an order.
- PASTRY CHEF - are responsible for creating chocolates, breads, and pastries that find
their way to the dessert menu. They work in concert with bakers,
chocolates and others dessert and pastry specialists. Pastry chef colleges focus on training for this delicious job option by offering pastry classes alongside traditional chef’s courses.
- SAUCIER - or the ''sauté chef'', is in charge in making sauces. Is a position in the classical brigade style kitchen. The saucier also prepares stews, hot hors d'œuvres, and hot sautés food to order.
- POISSONNIER - or the ''fish chef'', prepares fish and seafood dishes.
- ROTISSIER - or the ''roast chef'', In charge of roasted and braised meats on the menu.
- GRILLARDIN - or the ''grill chef'', In charge of grilling the meats.
- FRITURIER - more commonly known as the fry cook,
handles any foods that must be cooked in oils or other animal fats.
Like the grillardin, the friturier can handle anything from meats to
potatoes to vegetables.
- ENTREMETIER - or the ''vegetable chef'', prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.
- TOURNANT - the ''roundsman'' or ''swing cook''. He fills-in on the different sections in the kitchen, as needed.
- BAUCHER- In charge of butchering the meat, poultry and sometimes fish.
- COMMIS - is the other type of chef which is an entry-level position in the cooking business.
