Knowing who the Garde Manger, the Sous and the Chef de Cuisine are will quickly become part of your daily routine (if you haven't already), even if your position at the restaurant doesn't put you at risk. All professional kitchens in restaurants and hotels use The Kitchen Brigade system (that is, this structure was created to optimize the efficiency of the equipment in the kitchen). Depending on the size and style of your restaurant, its complexity and responsibilities, the names used in the kitchen brigade will vary slightly. The chief operating chef, who oversees meals for large numbers of people (for example, the Japanese for the front of the board), this chef specializes in Japanese cuisine, see Chef de Cuisine.
The head chef of a private residence of a VIP clientele (for example, he is often the most respected position in the brigade station system, who reports directly to the head chef or sub-chef). Although it is responsible for sautéing food, the most important role lies in creating the sauces and sauces that accompany other dishes. Each station on the line usually has a different name, but job titles often reflect the cook's experience and skills. Table 2 lists the job titles of the brigade system that are still in common use and describes how they fit into the modern structure of restaurants.
This position, one of the most difficult jobs in the kitchen, ensures the availability of clean plates, glasses, cutlery, pots and pans, which is vital both for kitchen and service teams and for the experience of all guests. The kitchen leader who oversees the restaurant's menu, preparation, cooking, ordering and operations. A line chef at a fast and casual restaurant who doesn't offer full table service, although he still specializes in higher quality food than fast-food establishments, with fewer frozen or processed ingredients. Restaurant groups with multiple properties usually have a chef whose job is to oversee the kitchen and operation of all the restaurants in the group.
A member of the kitchen team who fills as needed at all seasons, rather than having a specific job. In addition, many people call themselves cooks when in fact they are cooks in a restaurant or someone who has had culinary training. For example, in larger establishments the positions of first chef, second chef and third chef are common, but the skills and qualifications of people with these job titles may vary from restaurant to restaurant and, in some cases, may be linked to the salary structures set out in the agreement collective of a trade union. Although most modern restaurants do not follow the traditional brigade system to the letter, many of the stalls in restaurants still use French terminology.
Pastry wizards have the sweetest job in the kitchen and take care of the desserts and dishes on the pastry menu.
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