If you’re good with your hands and always enjoy whipping up new recipes, the thought of becoming a master chef may have crossed your mind. While passion, love for food, and skills are important, the reality is that it takes more than these to climb the kitchen career ladder.
The modern professional kitchen runs according to a hierarchy, and different types of chefs hold various responsibilities. Knowing how the system works is essential, especially if you want to make your mark as a culinarian. It can also help you find the best path to take to build the culinary career of your dreams.
Those of you who aspire to own a restaurant or work as a professional chef must know the chef levels below:Executive Chef. … Chef de Cuisine (Head Chef) … Sous Chef (Deputy Head Chef) … Chef De Partie (Station Chef) … Commis Chef (Junior Chef) … Kitchen Porter. … Escuelerie (Dishwasher)
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Executive Chef. …
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Chef de Cuisine (Head Chef) …
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Sous Chef (Deputy Head Chef) …
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Chef De Partie (Station Chef) …
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Commis Chef (Junior Chef) …
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Kitchen Porter. …
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Escuelerie (Dishwasher)
Station Chef (Chef De Partie)
Also referred to as chef de partie, a station chef is responsible for one particular kitchen section. They work below the sous chef and lead all the chefs in their station.
Most chefs de partie specialize in one culinary area. As such, their primary duties include assisting the sous and executive chefs in developing recipes and preparing dishes within their section. Most importantly, the food they prepare is what is typically served to the customers.
This kitchen professional is not technically a chef. However, expediters play an essential role as they are in charge of the final stop before the plates reach the customer. They are the ones who check each dish once they’re done to ensure they are correct – and that the servers grab the right items.
A Quick Introduction to Brigade De Cuisine
The Brigade de Cuisine is a positional hierarchy in place in most professional kitchens. This framework creates structure among chefs and cooks and helps make the cooking process more efficient.
The size and style of a restaurant often dictate how this structure is applied. For example, smaller kitchens won’t likely have one chef for every section of the kitchen. Nevertheless, understanding the kitchen hierarchy, the different types of chefs, and their various roles is crucial for any aspiring chef.
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FAQ
Are there different levels of chefs?
How many levels are in chef?
What is a level 7 chef?
What is a chef level?
A chef level refers to the hierarchy of chefs and cooks in large kitchens or establishments. This system provides a basic outline to restaurant owners or managers who want to create positions and stations within the kitchen. Some restaurants combine various levels in the system into one position.
What is the hierarchy of a chef?
The hierarchy usually follows the Brigade System and is as follows: Also known as a head chef or a master chef, an executive chef is the overall kitchen boss. This position is the pinnacle of any chef career. An executive chef doesn’t spend all their time cooking but manages every operation in the kitchen.
How many chefs are in a restaurant kitchen?
The number of chefs in a restaurant kitchen depends on the size of the restaurant and the type of food on its menu. Chef titles come from the Kitchen Brigade system designed by Chef Georges-Auguste Escoffier in the 19th century and still used today, combined or expanded by each kitchen as needed.
How do you become a chef?
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.