Chef Jobs
The kitchen team of any hotel or restaurant kitchen is known as the Brigade and most usually run in the 'partie' system where by Chefs are accountable for a specific area or function, in kitchen talk terms a 'section or corner' ie puddings and desserts will be run by a Pastry Chef or Chef de partie pastry.
In order of
Commis Chef or Commis
This is the very first rung on the ladder to a career in cooking and becoming a fully fledged member of the Brigade - in this role you'll find yourself doing very basic tasks developing knife skills and understanding kitchen etiquette and disciplines. This role can be taken by a college leaver or straight into industry with a view to on the job training. As a commis in larger kitchen over a given period you will most likely spend time on each corner. In large brigades Commis will work through he ranks from 1st Commis - 2nd Commis to Demi Chef de Partie
Chef de Parite or CDP
Accountable for the running of a 'section or corner' ie veg, sauce or pastry. Good organisational skills are required
Chef Tournant
A versatile and experienced Chef who is capable of working/running each section - able to move round the kitchen to provide cover where required
Pastry Chef
Usually from very on in their Chef career a pastry chef will have focused on this section to become a specialist - able to produce sweet and dessert products covering petite fours, cakes and pastries and desserts as well as sweet mise en place for the main kitchen and very likely breads.
Sous Chef
Depending upon the size of the brigade there may be one or more Sous Chefs, usually second in command taking over responsibility for running the kitchen in the Head Chefs absence. Much more involvement in daily kitchen management, supplier contact, training and mentoring of junior members of staff, menu compilation and stock control.
Head Chef & Executive Chef
A member of the senior management team within the hotel or restaurant - accountable for all aspects of kitchen management, from menu compilation and costing, supplier negotiations and budget controls, hiring and training of staff, liaising and meeting with clients. Responsible for setting and maintaining standards.
If you are looking for a Chef job CheckOn can help! Please call Jack Mitchell on 08705 133231
.jpg)
