Kitchen Staff
Executive
Chef / Chef : In large operations, Executive Chef may
perform managerial duties only and supervise a number of chefs. In
smaller operation, the Executive Chef or chef may both perform
managerial and production duties. In charge of the production
personnel in the kitchen (planning, conducting, training,
hiring/firing).Responsible for Planning Menus (with restaurant
mgr). Responsible for Recipe standardisation, overall food quality,
food served to the guest. Distributes / Organise the Guest Food
order, Hygiene, Aware of new trends and costs, Assist in a Food
Purchase specification. Has Knowledge and experience in
International and local cuisine, Has a very high salary.Sous
Chef : Principal assistant of the Executive Chef
/ Chef In small and medium operation, responsible for the meal of
the staffChef
saucier : Responsible for cooking meat &
chicken (except grilled)Responsible for cooking meat sauces,
Replaces the sous chef when absentChef
Grillardin : Responsible for grilling food,
Responsible for griddling food, Responsible for frying food.Chef
Potager (Soup) : Responsible for cooking
soupsChef
Garde-Manger : Responsible for cold food
production (salads, hors d'oeuvres, salad sauces), Butcher (cuts
meat, chicken, fish)Chef
Entremetier : Responsible for cooking vegetables,
Responsible for cooking rice, spaghetti's, potatoesChef
Poissonnier : Responsible for cooking Fish
(except grilled)Chef
Patissier (pastry) : Responsible for cooking
pastry, BakerCommis (cooks) :
Assists chefs (saucier, patissier…), Make Mise-en-Place
(preparation, cleaning, washing)Chef
Steward & Stewards : Chef Stewards oversees
stewards, who perform cleaning tasks in a kitchen, and in charge of
purchasing in small operation, Stewards in charge of the
dishwashing, pot washingReceiving
and Storeroom Employees : Help supplier to unload
food, Verify the quality, size, quantity and price of food
delivered, Store food
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