In the culinary world, chefs play a crucial role in creating delicious and visually appealing dishes for restaurants, hotels, catering services, and other food establishments. From executive chefs overseeing the entire kitchen to pastry chefs creating delectable desserts, there are a diverse variety of chefs working together to deliver exceptional dining experiences to customers. Read on to learn the difference between the various chef titles and the tasks those chefs perform in a bustling restaurant kitchen. What Is a Chef?
Chefs are culinary professionals responsible for creating and executing menus in commercial kitchens. They possess a wide range of skills, including food preparation, cooking techniques, menu planning, and kitchen management. Chefs may specialize in various culinary styles, such as pastry, grill, and fry. These professionals play a crucial role in the foodservice industry by ensuring high-quality and innovative dishes are consistently delivered to customers.
Chef Hierarchy
The different chef titles emerged in the 19th century with the creation of the French Brigade System. Chef Georges Auguste Escoffier created this system to provide restaurants with a kitchen hierarchy in order to operate more efficiently. Most kitchens no longer strictly operate under the French Brigade System, seeing it as out of date since it portrays certain stations as more important than others. Despite this, a chef hierarchy can help provide a basic outline that restaurant owners can refer to when setting up their kitchen and hiring chefs for their staff.
Different Types of Chefs
Becoming a chef requires years of education and experience, climbing from entry-level positions to the ultimate goal of executive chef. In managerial chef positions, there is an established hierarchy because these chefs have the most responsibility in the kitchen to ensure the restaurant’s overall success. When it comes to specialized chefs, that hierarchy is replaced with various stations. Prep cooks complete the staff to create an efficient and hard-working team. Hiring the right people for the jobs can help you create an unbeatable restaurant culture in your business.
1. Chef-Owner (Group Chef):
A chef-owner is a chef who starts their own restaurant. Also known as a group chef, their role combines culinary expertise with business acumen. As the owner of a restaurant or culinary business, the chef-owner is responsible for overseeing all aspects of the operation, including menu development, staff hiring, and financial planning. This role requires a diverse skill set, blending creativity in the kitchen with leadership and strategic thinking to ensure the success of the business. Chef-owners often work long hours to maintain the quality and reputation of their establishment, making them integral figures in the culinary industry.
- Primary Task: Business management
- Number Per Kitchen: One per kitchen
- Other Duties: Running the establishment and engineering a menu
2. Executive Chef (Chef de Cuisine, Head Chef):
An executive chef oversees all aspects of the kitchen. Executive chefs, also known as chef de cuisine or head chefs, are one of the top-ranking chefs in a commercial kitchen. They are responsible for overseeing all kitchen operations, helping with menu planning, recipe development, and staff management. Executive chefs typically have extensive culinary experience and training, often holding a degree in culinary arts. Their leadership skills are crucial in maintaining high standards of food quality, consistency, and creativity in a restaurant or food service establishment.
- Primary Task: Kitchen management
- Number Per Kitchen: One per kitchen
- Other Duties: Oversee daily operations, kitchen costs, food preparation, menu planning, and create most of the recipes and dishes for the menu
3. Sous Chef (Second Chef, Under Chef):
A sous chef is the second in command and will run the kitchen in the executive chef’s absence. Also known as second chefs or under chefs, they play a crucial role in commercial kitchens by assisting the head chef in managing kitchen operations. They supervise kitchen staff, coordinate food preparation, and ensure dishes are prepared to the highest standards. Sous chefs are responsible for maintaining kitchen efficiency, quality control, and food safety practices. With their culinary expertise and leadership skills, sous chefs are essential in maintaining a smooth and organized kitchen environment.
- Primary Task: Team management
- Number Per Kitchen: Can be more than one in a kitchen depending on the size of the establishment
- Other Duties: Train newly hired chefs and cooks and oversee each dish’s details
4. Senior Chef (Chef de Partie, Station Chef):
A senior chef (chef de partie or station chef) holds a crucial role in the kitchen hierarchy. They are responsible for overseeing a specific station or section of the kitchen, such as sauces, meats, or pastries. Senior chefs have a wealth of culinary knowledge and experience, allowing them to lead and mentor junior staff members. Their duties include preparing dishes, ensuring quality and consistency, and coordinating with other kitchen staff to keep operations running smoothly. Senior chefs work hard to maintain the high standards of a commercial kitchen.
- Primary Task: Station management
- Number Per Kitchen: Can have more than one
- Other Duties: Specialists on a certain portion of the menu and will ensure that high-quality food leaves their station
5. Pantry Chef (Garde Manger):
The pantry chef, commonly known as garde manger or garmo, is responsible for the preparation of cold dishes, salads, charcuterie, and appetizers in a commercial kitchen. They specialize in creating visually appealing and delicious cold platters, often incorporating intricate garnishes and decorations. Pantry chefs play a crucial role in maintaining the quality of cold food items, ensuring that they meet the standards of the establishment. Their skill in handling and preserving perishable ingredients is essential for delivering fresh and flavorful dishes to customers.
- Primary Task: Preparing cold food items like salads, cold cuts, hors d’oeuvres, and dressings
- Number Per Kitchen: 1-2 depending on restaurant size
- Other Duties: Responsible for setting up buffet lines and adding centerpieces for an upscale presentation that may include carved and molded ice or fruits