Hierarchy in the kitchen

For a newcomer to the professional kitchen culture and the rules are more like a mystery must be respected. these unspoken rules refer to the hierarchy in the kitchen. Many Known as the "Brigade de Cuisine, the second list shows where the domain of the professional chef is:

- Kitchen Porter Kitchen Porter or KP as it is widely known in the trade, is the "hard work" as the backbone of the line before cooking.he / she washes to ensure that all chefs have the tools of the trade on their station. He / she says to deliver distance and usually cleans the kitchen and wipes the floor at the end of the night.

- Commis Chef: Chef Commis chef apprenticeship entry is in traffic. Often, the Commis Chef or meal study at the university during the exercise that role in a professional kitchen. Chef The Commission acts as an assistant for all food stationIn general, the support of the Chef de Partie, and implementation of the humblest tasks in the kitchen as the potatoes, peel and cut onions in large quantities. In a small 's certain cooking / preparing salads, vegetables and other simple dishes.

- Chef de Partie: Even as the head of the station or Line Cook, Chef de Partie is known to be responsible for a particular section in the kitchen, Chef de. In a busy kitchen / he play with the support of one or more assistants, Demior Chef's Commission. Chef de Partie is responsible for areas such as fry, fry, grill, fish, pantry, fry, vegetables, and butchers. A roundsman Chef de Partie is so called because their rotation among all the different sites.

- Pastry Chef de Partie Pastry Chef is a chef, the kitchen is responsible for the portion of cake and pudding. He / she will also be cakes and breads are all fresh and a team of professionals in professional kitchens, including a headBaker. The pastry chef creates and provides the dessert menu, including all elements that seem to like cheese and wine selection.

- Sous Chef: The Sous Chef is second in command in the professional kitchen. Once a chef is an expert in all areas of the kitchen as Chef de Partie / he is trained and ready to perform essentially the kitchen and watch the rest of the kitchen team in the absence of Chef, the Sous is a directAssistant.

- Chef, Chef, Chef de Cuisine - The chef plans the menu sources produce and control all aspects of kitchen management including budget, planning, personnel, payroll and recruitment. The chef has a lot of room for creativity in the role of menu creation and development is often their sole responsibility.

Training for a qualified chef is usually four years, as the Commission (Commission Year 1, Year 2 of the Commission, and etc.) toprovided they meet the standards will be a fully qualified and begin their ascent of the corporate ladder sophisticated cuisine, through all levels of chef and hierarchy.