Head Chef (Chef de Cuisine)

Usually chosen from qualified and experienced chefs, mainly organises and controls the work in the kitchen and plans menus according to customers' requirements and cooks' abilities.

In addition, he or she supervises the ordering of meat, fish, vegetables and fruit, plans the cooking times of food to be prepared before dining room service, controls the preparation and service of food, checking that the dishes are garnished accurately before they are taken to the dining room.

He or she also advises customers on menus for functions and banquets.

He or she is the boss in the kitchen and, if a problem arises during the service of meals, his or her decision is what counts. On the whole, the success of a meal largely depends on him or her and on his or her experience.

 

Under Chef (Sous Chef)

Also called second chef, is the assistant to the head chef. He or she supervises the kitchen activities when the head chef is otherwise engaged or is away. He or she often also takes

orders from the waiters or waitresses and gives them to the chef.

 

Section Heads (Chefs de Partie)

Specialists in a particular branch of cookery. The most important of them are the sauce cook, the larder cook and the pastry cook.

 

Breakfast Cook

Prepares the breakfasts and may also work as kitchen staff cook or as assistant to the vegetable cook.

 

Fish Cook (Poissonnier)

In charge of all fish dishes and sauces except fried or grilled fish dishes.

 

Grill Cook (Grillardin)

Prepares all grilled items, including fish.

 

Larder Cook (Garde-Manger)

Responsible for all cold dishes, including hors d'oeuvres, cold buffet dishes, cocktail items and sandwiches. He or she also cuts and prepares meat, poultry and game for the kitchen.

 

Pastry Cook (Pàtissier)

In charge of the preparing of all sweets, both cold and hot, cakes, pastry cases for filling and display pieces.

 

Relief Cook (Tournant)

Replaces the other section heads when they are absent.

 

Roast Cook (Rotisseur)

Prepares all roast meats, including poultry and game, and deep fries fish, potatoes, vegetables, etc.

 

Sauce Cook (Saucier)

Prepares all sauces, except for fish, and all entrées of meat, poultry and game, except for roast dishes.

 

Soup Cook (Potager)

In charge of making all soups and preparing stocks for the kitchen. He or she often also prepares egg and farinaceous dishes depending on the organisation of the kitchen.

 

Vegetable Cook (Entremettier)

In charge of preparing all vegetable and potato dishes, except for deep fried ones, and egg and farinaceous items

 

Assistants (Commis)

Trainee cooks who help in each main kitchen section and come under the control of the

specific head section. Their number varies according to the size of the establishment.

 

Storekeeper

In charge of the store. He or she receives all dry goods and records the details of them on bin cards, checking that all necessary items are in stock.

 

Kitchen Clerk (Aboyeur)

Employed in large establishments to assist the head chef. He or she is required to fill the job of calling out to the kitchen the orders brought by the waiters and waitresses.