They are in charge of preparing meats and poultry before they are delivered to their retrospective stations, the butcher chef may also handle fish and seafood preparations. Specific Chef de Partie roles include the following: Butcher Chef (aka Boucher)īutcher chefs specialize in utilizing various cuts of meat to create delicious meals. 2 Sous-chef de cuisine (Subjefe de cocina) - Recibe órdenes directamente. Chef de Partie (aka Station Chef, Senior Chef)Įver heard of the expression ‘too many cooks spoil the broth’? This is why chef de parties are a vital part of the brigade system.Įach chef de partie is responsible for running a specific section of the kitchen (we’ll cover these in more detail below) and they are usually the only worker in that station, although in some larger kitchens, each station chef may well have several assistants.Īgain, this is a name that can have multiple hierarchical precedents, such as junior or senior. Se encarga de supervisar a los empleados, crear menús y con la asistencia del 'gerente del restaurante' establece la planificación de la compra de los ingredientes, entrena a los aprendices, supervisa y mantiene la higiene de las áreas de preparación de alimentos. Some smaller kitchens may not even have a sous chef, while larger operations can have more than one – there are also a few variations that can precede the title to further specify hierarchy executive, junior or senior.Įach specialised chef is an expert in their respective field, and as such a hierarchy generally does not exist between them. The role will typically overlap with the head chef’s, but the sous chef will tend to be more hands-on and actively involved in the day-to-day running of the kitchen the sous chef will also fill in for the head chef when they are off, as well as a chef de partie when needed. The sous-chef de cuisine is second in command, and translated it literally means ‘under chef’. Sous Chef (aka Second Chef, Under Chef, Assistant Chef) The head chef generally controls the whole kitchen, from managing kitchen staff and controlling kitchen costs to liaising with suppliers and creating the menus.ĭepending on the restaurant and the individual themselves, much like CEOs of the corporate world, the head chef will often leave much of the day-to-day running of the kitchen to individuals lower down the hierarchy, such as the sous chef. It takes many years of culinary education and often decades of experience within multiple positions in a professional kitchen to achieve the role of head chef. Sous Chef: Significado y Funciones El sous chef de cuisine, o sub-chef, es el segundo al mando en una cocina profesional, justo por debajo del chef ( chef ejecutivo ). Head chefs roles are often more managerial in nature Head Chef (aka Executive Chef, Chef de Cuisine)Ĭhef de Cuisine is the traditional French term, and although it’s slightly more common in European kitchens, head chef is the title that’s used most prevalently around the world.
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