What are the different types of chefs?

Answer 1

In a restaurant you have a head chef, a sous chef as an assistant, possibly a pastry chef for desserts and sometimes many beginning chefs (commis) chef de partie (a supervisor of beginning chefs) or roundsmen (swing chefs). The saucier or saute chef helps make the sauces. You could possibly have a chef specialist for each type of meat and vegetables. Some kitchens have a garde manger who specializes in cold foods, salads and hors d'ouevres. At small local restaurants, you have short order chefs or cooks. Rich people may hire personal chefs.

Answer 2

You've got your One Chef, your Sous-Chef, your Red Chef, and your Blue Chef.

No seriously, here are the different kinds:

• Chef de cuisine, executive chef and head chef
• Sous-chef
• Expediter
• Chef de partie
• Commis (Chef)

For more, check out the "Chef" article on Wikipedia.

Answer 3

Executive chef, Chef de Cuisine, Sous chef, Expediter or Announcer (Aboyeur), Chef de Partie.

Station chef titles which are part of the brigade system include:Sauté Chef (Saucier)Fish Chef (Poissonier)Roast Chef (Rotisseur)Grill Chef (Grillardin)Fry Chef (Friturier)Vegetable Chef (Entremetier)Roundsman (Tournant)Pantry Chef (Garde Manger)Butcher (Boucher)Pastry Chef (Pâtissier)

Answer 4

There are many many different types of chef. This is not a definitive list! Commis Chef Saucier Chef de Partie Sous Chef Head Chef Chef de Cuisine Pastry Chef Corporate Chef Specialist Chef Garde Manger Executive Chef

Answer 5

Chef de cuisine, executive chef and head chef - This person is in charge of all things related to the kitchen which usually includes menu creation; management, scheduling and payroll of entire kitchen staff; ordering; and plating design.

Sous-chef - The Sous-Chef de Cuisine (under-chef of the kitchen) is the second in command and direct assistant of the Executive Chef.

Expediter - takes the orders from the dining room and relays them to the stations in the kitchen.

Chef de partie - also known as a "station chef" or "line cook" is in charge of a particular area of production..

sauté chef - Responsible for all sautéed items and their sauce.

fish chef - 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 - Prepares roasted and braised meats and their appropriate sauce.

grill chef - Prepares all grilled foods; this position may be combined with the rotisseur.

fry chef - Prepares all fried items; this position may be combined with the rotisseur position.

vegetable chef - Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches.

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

pantry chef - Responsible for preparing cold foods, including salads, cold appetizers, pâtés and other charcuterie items.

butcher - Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish.

pastry chef - Is qualified in making baked goods such as pastries, cakes, biscuits, macarons, chocolates, breads and desserts.

Answer 6

See the related link below for a list of the different members of the kitchen brigade system.

Answer 7

chefs with mustaches ,chefs with 2 eyes ,chefs with 2 feet ,chefs with 2 hands theirs lots of types

Answer 8

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Answer 9

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Answer 10

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