Head chef
As a chef or chef ( French Maître de Cuisine or Chef de Cuisine ) refers to the person (upscale) in kitchen operations by line of kitchen staff ensures the operational food service.
General
Subordinate to him are the sous chef (his deputy), the post chiefs ( chef de partie , senior journeyman ), young cooks ( commis de cuisine ), trainees and assistants (dishwasher, kitchen helpers). Depending on the size of the catering establishment, a kitchen director is the head chef. In companies with several kitchens and a large number of guests, the kitchen director takes care of the coordination of employees, purchasing and hygiene. The tasks of the chef include, for example:
- Instruction of employees in all kitchen-related issues
- Announcement of the table and meal sequences (announce)
- Training of apprentices
- Personnel deployment planning (shift operation, failure planning)
- Menu design ( daily menu , regular menu)
- Purchase of goods
A chef de cuisine has extensive gastronomic knowledge that he has acquired over many years and professional positions.
Employee
The kitchen brigade reports to the chef :
- Souschef, also Executive Souschef ; Deputy
- Junior Sous Chef
- Chef Tournant ( Chef de Partie with universal application), which the
- Chef de Partie (head of the post) is equivalent
- Demichef de Partie (Deputy Head of Post)
-
Commis de Cuisine (young chef) including:
- L'apprenti de la Cuisine (apprentice of the respective apprenticeship year)
