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.
You've got your One Chef, your Sous-Chef, your Red Chef, and your Blue Chef.
No seriously, here are the different kinds:
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)
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
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.
See the related link below for a list of the different members of the kitchen brigade system.
chefs with mustaches ,chefs with 2 eyes ,chefs with 2 feet ,chefs with 2 hands theirs lots of types
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Chefs can wear a variety of pant types. However, generally, chefs wear baggy pants. Baggy pants increase the comfort level for chefs as often they are moving a lot in hot and humid environments.
chefs get their stars by being examined by master chefs with 5 stars and by their preformance if they do well enough hey get a star
Pastry chefs don't necessarily 'love' baking. Some pastry chefs hate their jobs...
There are certainly chefs who work outdoors, but by and large, most chefs work indoors...in the kitchen.
Chefs do not necessarily learn different languages other than the professional terms necessary for their style of cooking. A chef specializing in a specific country's cuisine, such as French or Polynesian would benefit from a familiarity with that language.
maybe you can get the answers from this book="COAST: SEASIDE RECIPES FROM AUSTRALIA'S LEADING CHEFS " written by KENDALL HILL & JENNIFER SOO=
Some are good at some foods and some are not so good as others
Executive chefs usually make the highest salary. Head chefs generally make somewhat less than executive chefs. Sous chefs usually make the least.
Many restaurants require their chefs to wear chefs hats. Most are higher classed or fine dining establishments. Casual restaurants such as Earl's and Moxie's require their chefs to wear hats as well.
Spatulas, frying pans, ladles, and much more! Just look up tools for chefs on wikianswers.com. Thanks!
Everything you can think of is a chemical composition, but single chemicals used by chefs might be salt or baking soda.
doggy style
No. They are different.
Chefs can wear a variety of pant types. However, generally, chefs wear baggy pants. Baggy pants increase the comfort level for chefs as often they are moving a lot in hot and humid environments.
Chefs have to experiment with different ingredients and recipes just like a scientist would.
In a restaurant, line chefs are supervised by the sous chef. There are many types of line chefs, including saute, fish, grill, fry, pastry and vegetable chefs. Supervising the kitchen is the executive chef.
answer is yes.majority of chefs are man .because max women who make different dishes are not working as chef in any hotel.or etc places....so remaining men are chefs