![]() 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. Check out our pricing plans to learn more about how we can redefine the way you recruit new talent.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. Bachelor’s degree in Culinary Science or any related fieldĪre you looking to start your hiring process today? Comeet can help.Hygienic and maintains a clean and orderly work station. ![]()
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