So if this sounds like your dream job, prepare to basically live in the kitchen and work your way up to it. Responsibilities include: - Planning menus - Supervising activities of the sous chefs, other chefs, and other cooks - Recruiting and hiring the kitchen staff - Planning employee schedules.
The main difference between the Sous Chef and Executive Chef is that the Sous Chef is responsible for training and overseeing the other chefs and cooks, whereas the Executive Chef oversees the entire kitchen.
A Sous Chef typically has 5 or more years of restaurant and management experience and works similar hours as the Executive Chef. Responsibilities include: - Learning the creativity of the Executive Chef and his cuisine - Inventory management - Food costing - Managing and directly guiding the other chefs and cooks - Working a particular station when necessary.
This particular cook is in charge of a specific station in the kitchen line and learns to master one type of food preparation. For example, some common line cook positions are the saute chef, fry cook, pastry chef, and grill cook. A line cook should have about 4 years of kitchen experience and tends to work in the morning or evening shifts. Within the brigade system, there are ten primary stations that must be staffed. Smaller establishments will often combine one or more stations together and assign them to a single chef in order to maximize the efficiency of a limited kitchen staff.
Larger establishments, on the other hand, may add additional stations in order to further distinguish some of the individual specializations within each larger station.
The important thing to remember is that fine-dining and casual restaurants have their own requirements when it comes to chefs, and over the past decade the stakes have gone up. Food consciousness is at an all time high, so well trained professionals are in demand.
Both the Sous Chef and Executive Sous Chef can step up if the EC is away for the day, taking on all of the managerial and administration when necessary. The Executive Sous Chef, however, will likely coordinate more closely with the managerial team and EC on projects outside of food prep and menu development. Line cooks. Things get interesting when talking about line cooks. This is because they are the muscles behind the brain in the restaurant engine , and they are the ones who do most of the cooking.
People who have a culinary education can often start their careers from here; however, self-taught chefs often start from the position of a prep cook or dishwasher but more on that later. Most of the kitchen staff is filled with line cooks, which is understandable because a restaurant can get hundreds of orders per night, so they need a lot of efficiency.
There are many different kinds of line cook jobs out there, such as:. As you can see, there is a great variety of line cook positions, and certainly, not everything of these is within a single restaurant. Also, many restaurants have line cooks that are capable of doing multiple of these. For example, I have been a grill, vegetable, and fish chef at the same time while other days fry, appetizer, short-order chef on others.
Also, when doing mise en place food preparation , many sauces and pantries can be done in advance. All of this really depends on the restaurant. Prep cooks are in charge of mise en place food preparation. Nonetheless, there are specific job descriptions to prep cooks, and their duty is to ensure the mise list is updated, ingredients are handled, and old foods are dealt with. Read also: Why Do Chefs Smoke? Kitchen porters are helping hands of the kitchen whose main purpose and responsibility are to keep the area clean, make sure that kitchen supplies find their places, wash dishes, count inventory, fetch items for the chefs, and even prep food.
Many self-taught chefs can get their foot between the door as a kitchen assistant or prep cook, and they can quickly advance if they show enough skill. They are the helping hands of the kitchen. Dishwashers are a vital part of the restaurant engine, and big restaurants would have no chance of operating without them. As the name suggests, their responsibility is the wash dishes , cutlery , restaurant supplies , and everything that comes their way.
Everything is possible in the restaurant world.
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