Cooks and chefs prepare food for different times, as well as seasonal meals, of course, but they can also perform more activities. Chefs spend time cutting, cooking, stirring and many times, just standing when food gets ready to serve. So, what else can a chef do? Well, with that question in mind, the responsibilities of chefs can be determined by a few factors, including type of cuisine or restaurant in which they work, but most important, the position they have in the kitchen. Each specific activity for each chef will depend, in fact, on the type of chef. In a general way, below we mention each one of these kinds of chef, with their corresponding activities accordingly.

Executive chef

The executive chef is known as “head chef“, in most of the cases. A chef style may vary depending on the hierarchy set on the restaurant. In general, the executive chef position is in charge of supervising numerous establishments in a group of restaurants and position. Next to the chef is the Sous Chef,  which is under the command of an executive chef, as an assistant to cover more responsibilities. The executive chef must be in charge of all what is related to the kitchen, this includes creating menus, managing personnel and deep aspects of the business, if required.

Sous Chef

A Sous Chef is usually serving as a liaison between the customers in the dining room and the cooks, having the correct help of coordination. They can make sure that each meal served arrives at the waiters at the right time. The Sous Chef, also pronounced “soo shef”) is the direct assistant or right hand of the executive chef, often sharing some functions between them, such as menu planning, for example. Some large kitchens have more than just one sous chef, as they can be assigned to cover a particular shift or to have its own area of ​​responsibility in the dining room, kitchen or any other area of the restaurant to improve the functions.

Sous Chef
Sous Chef

Chef de Partie

Also known as a “seasonal chef” or “line chef”, a Chef de Partie is in charge of particular areas of ​​production. For example, in large kitchens, seasonal chefs may have several chefs and/or assistants, but in most kitchens, nevertheless, a seasonal chef is the only worker in that department. Line chefs can be divided with a configured hierarchy, starting with “First Cook”, then to “Second Cook”, and so on. It will be set as needed by the restaurant. Chefs or seasonal chefs may include this model in their routines, increasing their knowledge of many other topics and many more options in the gastronomic field, such as the way not only to work in cafes or bars,  other kinds of restaurants, but as well as its administration, business entrepreneurship of the restaurant and beverage industry and as costing and financial analysis for each of them.

What a Chef can do

A good chef must always prepare and cook the food according to the customer’s order, as we know, but considering that a chef can have another hierarchy, sometimes they have to organize and decorate the food to serve, also supervising the rest of the kitchen staff or maintain a clean workplace, which is essential and necessary, however, some other chefs that must supervise the cleaning and washing of dishes, can buy food supplies and kitchen equipment. In some cases, keeping a record of supplies. Now you know what ideas to consider when looking for a specific kind of chef. Keep these ideas in mind and you will surely get the one you are looking for.

What a Chef can do
What a Chef can do