The Brigade de Cuisine is the ultimate list of kitchen staff.
The job titles, responsibilities and operations of kitchen staff are different depending on the restaurant.The brigade de cuisine is the order of command that most restaurants follow.In this article, we outline the job titles within the brigade de cuisine and discuss the responsibilities each member of a kitchen staff typically has.
The most common order of roles for kitchen staff is based on the brigade de cuisine.The chef in charge of each chef reports directly to them.
The executive chef is the most senior role in the kitchen.A management role is what it is.The person is in the kitchen.They focus on operations, marketing and public relations instead of cooking.They may be responsible for the creation of the menu.
The head chef is responsible for the entire kitchen.They are responsible for keeping the kitchen running.They are tasked with working with suppliers, keeping items stocked, and keeping track of costs.
The chef de cuisine reports directly to the sous chef.When the chef is unavailable, they take over management.Though many of their tasks are similar to the chef de cuisine, they tend to work more closely with the other stations of the kitchen.They are seen as a way for the chef to communicate with the rest of the kitchen staff.
The equivalent of a line cook is the chef de partie.They are in charge of preparing the food in the kitchen.Depending on which station they work, their job title may be different.
The most junior chef in the kitchen is the commis chef.They work under the chef.They want to learn that station well and fulfill their chef de partie's tasks.The role is for recent graduates.
The kitchen assistant is also known as the kitchen hand.They have no formal training in cooking and are usually responsible for basic tasks.Cleaning the food prep area, rinsing salad greens or peeling vegetables are some of the tasks that may be done.
The dishwasher cleans plates and utensils and keeps the kitchen sanitary.On-the-job training is required for this position.
You will need a certain set of skills to work in a kitchen if any of the jobs above sound appealing to you.Some of the most important skills for kitchen staff are listed.
The kitchen can get busy.The kitchen staff needs to remain calm.People are rushing to finish their orders in the kitchen.
A chef needs to be able to quickly chop, slice, dice and peel food.For the best results, food needs to be prepared and portioned.
If you work at a restaurant, you need this skill.When people pay a lot of money for food, they expect it to be prepared well.
A good memory is important when working in a restaurant.You have to remember recipes and specific orders.There won't be time to look at cookbooks when orders pile up.
To have the most efficient kitchen, all food items, dishes, tools and utensils need to be well organized.Kitchen staff need to know how to organize food.
There is a set of health codes.To keep customers happy and safe from food-borne illnesses, the kitchen staff must understand and comply with them.
Employees need to work well with each other in the kitchen.Even during busy times, it is important to give and receive orders respectfully.
It can be difficult to stay positive when kitchens get busy, loud and hot.The best chefs have a sense of humor and treat their coworkers well.
Chefs should be willing to receive feedback about their dishes to make them better.It's possible that a certain dish is more popular than another.When creating the menus, they should keep this in mind.
This is important for the head chefs.They need to know when to prepare for special events and how much food to order.
There are a lot of other people at restaurants who do not work in the kitchen.Those who enjoy working face-to-face are the ones with these job titles.
A waiter is a person who serves food and drinks to customers.They can be responsible for cleaning the table.The liaison is between the kitchen and the customer.Waiters should be patient and positive.A lot of waiter get promoted into the role of hosts.