Who are the chefs in a kitchen?

Answer 1

A chef is typically the head of the kitchen or a station in the kitchen. Chef is the french word for chief. A cook is some one who cooks on the line.

A cook, cooks to live. A chef, lives to cook.

Answer 2

Simply put a chef is the person in charge of a kitchen staffed by cooks. The term chef means 'chief' and denotes a position of authority. 'Chef' is essentially a title akin to boss.

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In a more specific breakdown there are:

Chef de cuisine - The one in charge of the entire kitchen, from menu to plating and ordering to payroll.

Sous-chef de cuisine - The "sub-chef" is the second in command. The sous-chef will take command of the kitchen in the chef's absence. Often, the sous-chef is akin to a hands-on boss, with the chef serving a more executive roll.

Chef de partie - The chef de partie is the one in charge of a specialized station in the kitchen. This designation is rarely used expect in the most formal of kitchens. Chef de parties come with many different titles to reflect the station they helm (e.g., saucier, boucher, poissonnier, ect.). This is the position most often associated with a cook.

Answer 3

A Registered Dietitian has an extensive background in science. They do not have training in culinary arts.

A nutritionist is a subjective term, anyone can call themselves a nutritionist. A chef may even call himself/herself a nutritionist.

Answer 4

The Kitchen Brigade System:

- Chef de cuisine (Kitchen chef) - Responsible for overall management of kitchen. They supervise staff, create menus and new recipes with the assistance of the restaurant manager, make purchases of raw food items, train apprentices and maintain a sanitary and hygienic environment for the preparation of food.

- Sous-chef de cuisine (Deputy kitchen chef) - Receives orders directly from the chef de cuisine for the management of the kitchen and often represents the chef de cuisine when he or she is not present.

- Chef de partie (Senior chef) - Responsible for managing a given station in the kitchen where they specialize in preparing particular dishes. Those that work in a lesser station are commonly referred to as a demi-chef.

- Cuisinier (Cook) - This position is an independent one where they usually prepare specific dishes in a station. They may also be referred to as a cuisinier de partie.

- Commis (Junior cook) - Also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station.

- Apprenti(e) (Apprentice) - Many times they are students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.

- Plongeur (Dishwasher) - Cleans dishes and utensils and may be entrusted with basic preparatory jobs.

- Marmiton - (Pot and pan washer) In larger restaurants takes care of all the pots and pans instead of the plongeur.

- Saucier (Saucemaker/Sauté cook) - Prepares sauces, warm hors d'oeuvres, completes meat dishes and in smaller restaurants may work on fish dishes and prepares sautéed items. This is one of the most respected positions in the kitchen brigade.

- Rôtisseur (Roast cook) - Manages a team of cooks that roasts, broils and deep fries dishes.

- Grillardin (Grill cook) - In a larger kitchen this person prepares the grilled foods instead of the rôtisseur.

- Friturier (Fry cook) - In larger kitchens this person prepares fried foods instead of the rôtisseur.

- Poissonnier (Fish cook) - Prepares fish and seafood dishes. Entremetier (Entrée preparer) - Prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.

- Potager (soup cook) - In larger kitchens this person reports to the entremetier and prepares the soups.

- Legumier (Vegetable cook) - In larger kitchen this person also reports to the entremetier and prepares the vegetable dishes.

- Garde manger (Pantry supervisor) - responsible for preparation of cold hors d'oeuvres, prepares salads, organizes large buffet displays and prepares charcuterie items.

- Tournant (Spare hand/ roundsman) - Moves throughout kitchen assisting other positions in kitchen.

- Pâtissier (Pastry cook) - Prepares desserts and other meal end sweets and for location without a boulanger also prepares breads and other baked items. They may also prepare pasta for the restaurant.

- Confiseur - Prepares candies and petits fours in larger restaurants instead of the pâtissier.

- Glacier - Prepares frozen and cold desserts in larger restaurants instead of the pâtissier.

- Décorateur - Prepares show pieces and specialty cakes in larger restaurants instead of the pâtissier.

- Boulanger (Baker) - Prepares bread, cakes and breakfast pastries in larger restaurants instead of the pâtissier.

- Boucher (Butcher) - butchers meats, poultry and sometimes fish. May also be in charge of breading meat and fish items.

- Aboyeur (Announcer/ expediter) - Takes orders from dining room and distributes them to the various stations. This position may also be performed by the sous-chef de partie.

- Communard - Prepares the meal served to the restaurant staff.

- Garçon de cuisine - Performs preparatory and auxiliary work for support in larger restaurants.

Answer 5

The kitchen manager is in charge of everyone and everything that goes on in the kitchen, whilst the head chef is just a more experienced cook compared to all the other kitchen staff. The head cheff will just watch over the kitchen staff when tha kitchen manager is not around, this is to keep everything under control for a period of time. The head chef will help kitchen staff if they are starting to struggle, so it gets them backon track and working away nicely.

Answer 6

chef's buy all ingredients and makes sure they have enough food. The cook is only responsible for doing the actual cooking.

Answer 7

A cook has no professional certification and often lacks professional training, where a chef has both, along with work experience.