An Overview of Chef Duties
by Chris Bruno
With the popularity of reality television shows such as Iron Chef, Master Chef, and Hell’s Kitchen, the general public possesses a better understanding than ever of the work that goes into being a chef and the pressure that often accompanies it. Less obvious is the variety of chef positions available. Read about the duties of different types of chefs below.
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Executive chef, head chef, chef de cuisine - This is the top dog, the individual responsible for everything in the kitchen, including food preparation and quality, cooking, menu planning, supplies, and cost control. This chef also directs the hiring and training of kitchen staff.
Sous chef - The executive chef’s assistant, the sous chef often assumes the responsibility of training other chefs, plans menus, orders supplies, and fills any other necessary duties in the absence of the executive chef.
Pastry chef - Among the most well-appreciated of chefs, the pastry chef plans, prepares, and styles pastries and breads. This chef typically holds responsibility for pairing desserts with particular wines and coffees and orders supplies related to the specialty.
Chef de partie - Specialty chefs employed in larger restaurants, chefs de partie cover one particular station or specialty. These specialties include the saucier, who creates sautéed foods and their sauces; the grillardin, who prepares grilled items; and the entremetier, who serves as the vegetable chef.
Garde manager - This chef directs the presentation of all cold foods, including meats, salads, hors d’ouevres, patés, cheeses, and canapés. Often responsible for buffet table presentation, the garde manager is usually also accountable for cold sauces, including dressings, vinaigrettes, relishes, chutneys, and pickles.
Other Chefs - Pastry chefs can specialize in a particular item like cakes, and specialty chefs may concentrate on fish, frying, butchering, or other foods and skills. Chefs of all kinds work not only at restaurants, but also at corporate and specialty venues such as resorts, mansions, and the White House.
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About the Author:
A graduate of Johnson & Wales University, chef Chris Bruno possesses more than 20 years of experience in the culinary industry, including working as Head Chef and proprietor of Fiddler’s Restaurant and Chris’s American Restaurant in the Danbury, Connecticut, area.
