Types of Kitchen Chef - Executive Chef, Sous Chef, Pastry Chef & More! - Hotel Management

Types of Kitchen Chef - Executive Chef, Sous Chef, Pastry Chef & More!

EXECUTIVE CHEF:-

An executive chef is responsible for the food that comes out of the kitchen, including making sure it is timely, of good quality, and following food safety regulations. They may also create new dishes, coordinate the kitchen staff, and hire and train new employees. With experience, an executive chef may become a head chef or restaurant manager.

PASTRY CHEF:-

A pastry chef is a professional cook who specializes in making pastries and other desserts. They are usually found working in a professional kitchen, where they oversee the pastry department. In larger establishments, the pastry chef may have other chefs or assistants working under them. Bakers may also be part of the pastry department.

Pastry chefs are responsible for creating desserts such as pies, candies, chocolates, cookies, cakes, ice cream, custards, and bread. In addition to creating desserts, they also order ingredients, keep inventory, deal with wholesalers, and develop new recipes. Pastry chefs who work for large establishments may also be responsible for developing a dessert menu in conjunction with executive chefs.

Some pastry chefs focus on bread making as it is a staple at luxury hotels and resorts. Some larger resort properties have bakeries and in-house pastry shops that are run by pastry chefs and are on par with the best specialty bakeries in the world.

A pastry chef needs to be very detail oriented, as even small changes to a recipe can have a big impact. They also need to be creative in order to make pastries and desserts that look as good as they taste.

SOUS CHEF:-

A sous chef is a person who is responsible for all of the food preparation in a kitchen. They report directly to the chef de cuisine or executive chef and are responsible for making sure that all of the dishes served in the restaurant are cooked correctly. Plus, they should know how to use and in some cases do minor repairs the equipment in the kitchen.

The sous chef is responsible for the day-to-day running of the kitchen, including ordering supplies, maintaining cleanliness, and supervising cooks. In many cases, the sous chef is also responsible for the discipline and order in the kitchen. They may make recommendations to the chef and give progress reports on cooks. Sous chefs have responsibilities to the chef, the restaurant, and themselves. They need to constantly upgrade their skills so that they can step into the executive chef position when the chef is away or leaves for another job. When they reach the executive chef level of expertise and confidence, they can either stay where they are or follow the dream of becoming the chef de cuisine in their own kitchen.

SAUCIER:-

The saucier is responsible for preparing sauces, stews, hot hors d'œuvres, and sautés. Although it is often considered the highest position of the station cooks, the saucier is typically still tertiary to the chef and sous-chef.

FISH CHEF:-

The poissonnier, or fish chef, is responsible for the preparation of all fish dishes in the kitchen. This includes acquiring fresh fish from local fishermen or other merchants, as well as bringing in non-local catches, as needed, to supplement the menu. The poissonnier is also in charge of preparing all of the fish dishes on the menu, whether they are entrees or appetizers. In smaller kitchens, the poissonnier will often prepare any sauces that need accompany the fish, in the absence of a saucier. This would also make him responsible for any fish stocks or soups as well.