Duties and responsibilities of various chefs

Duties and responsibilities of various chefs,Classical Brigade,Food Production,Food production Unit 1,Hierarchy and kitchen staffing,

DUTIES AND RESPONSIBILITIES OF VARIOUS CHEFS

SOUS CHEF: He is the right hand of the executive chef and is generally responsible for the day to day functioning of the kitchen. His duties are almost same as that of the executive chef. He supervises the practical activities of the kitchen. He is answerable to the executive chef regarding the daily activities. In the large organization the no. Of sous chef can vary depending upon separate kitchen for separate restaurant.

CHEF DE PARTIE (CDP): For different section in the kitchen, there are different CDP’s who generally work with the help of the different apprentices and commis. Various cdp’s and their duties are as follows:

SAUCE COOK / CHEF SAUCIER: He prepare the “entrée” i.e. To see all the meat, poultry, and game birds (like turkey, pigeon etc.) Especially those which are not roasted or grilled. He prepare his own mise-en-place (putting every thing on place) i.e. Preparing for something in advance like cutting, chopping and collecting the necessary ingredients for many items. He can receive the prepared cuts of meat from the larder department.

ROAST COOK / CHEF RÔTISSEUR: He is responsible for the preparation of all the roast and grill items. This section also contains the deep frying section and also prepares accompaniments, sauces and garnishes for roast and grills.

FISH COOK / CHEF POISSONNIER: Except for the deep fried and grilled fish all the fish preparation are prepared here along with the accompaniments, sauces and garnishes. So a thorough knowledge of various recipes and their accompaniments is a must in this department.

GRILL COOK / CHEF GRILLARDIN: He is the in-charge of grilling of various dishes. Sometimes these chefs work under roast section.

VEGETABLE COOK / CHEF ENTREMETTIER: All the vegetable and potato other than deep fried prepared here under this section

SOUP COOK / CHEF POTAGE: These sections prepare all the soups and their accompaniments and the garnishes are also prepared by this chef. Great care should be taken because it gives the impression about the meals which are to be followed.

LARDER COOK / CHEF GARDE MANGER: It is the cold section of the kitchen which is generally concerned with the pre-preparation of the food which is cooked by other department. This includes the preparation of game, poultry, and fish. Cleaning and portioning of meat is also done in this section. Also, this department is responsible for the preparation of hors de oeeuvres, salads, canapés, sandwiches and butchery section etc. So, the work of this department is unending and continuous throughout the operations.

INDIAN SECTION COOK: This department is responsible for the preparation of all indian dishes given in menu, which include tandoor, halwai, curry, rice, vegetables etc.

PASTRY COOK /CHEF PATISSEUR: His work is specialised and all the continental sweets, pastries and bakery product prepared by the pastry section.

RELIEF COOK / CHEF TOURANT: He is a relief cook takes over a section when a particular cdp goes on leave or has an off day. He is generally a senior chef who is all rounder. He has got knowledge of all the departments

BREAKFAST COOK / CHEF DE PETIT DE JEUNER: His duty starts very early. He is responsible for complete breakfast service after his work, he prepare mise-en-place with the next cook.

STAFFS COOK: He generally prepare for the staff.

COMMIS: This people help in doing mise-en-place.