{"id":21438,"date":"2021-02-15T12:10:50","date_gmt":"2021-02-15T05:10:50","guid":{"rendered":"https:\/\/sgu.ac.id\/?p=21438"},"modified":"2021-12-15T14:24:33","modified_gmt":"2021-12-15T07:24:33","slug":"what-are-the-types-of-chef-kitchen-hierarchy-explained","status":"publish","type":"post","link":"https:\/\/sgu.ac.id\/id\/what-are-the-types-of-chef-kitchen-hierarchy-explained\/","title":{"rendered":"What Are the Types of Chef? Kitchen Hierarchy Explained"},"content":{"rendered":"

You might think there is only one kind of chef in the kitchen who jointly takes care of all the parts. But did you know that a modern professional kitchen consists of many types of chefs who have different tasks?<\/p>\r\n

Five-star hotels or three-star Michelin restaurant operate according to kitchen hierarchy position. This hierarchy is termed the Brigade de Cuisine, a French brigade system adopted to ensure kitchen operations run smoothly.<\/p>\r\n

There are many positions in this hierarchy, and each one holds an important role in the overall function of the kitchen. Those of you who aspire to own a restaurant or work as a professional chef must know the chef levels below:<\/p>\r\n

1. Executive Chef<\/strong><\/p>\r\n

The Executive chef sits at the top of the kitchen hierarchy. This role is more of a managerial or business-orientated position.<\/p>\r\n

They usually don\u2019t have a lot to do with the daily running of the kitchen itself. Instead, they oversee the overall operations of the business, discuss marketing strategies and ensure the quality of the product meets expectations. Not all restaurants have an executive chef. Only huge establishments or a multi-restaurant business will have an executive chef.<\/p>\r\n

2. Chef de Cuisine (Head Chef)<\/strong><\/p>\r\n

This senior chef has overall control of the kitchen and its staff. They\u2019re often the contact point between suppliers and manage kitchen costs.<\/p>\r\n

To become a head chef, you need a great deal of experience within the culinary industry, including knowledge of flavors and cooking methods. They are responsible for creating new menus in restaurants.<\/p>\r\n

3. Sous Chef (Deputy Head Chef)<\/strong><\/p>\r\n

The sous chef is second-in-command position in the kitchen. They often act as the liaison point between line chefs and the head chef and are very involved with the day-to-day running of the kitchen and its staff.<\/p>\r\n

They are also in charge of the kitchen if the Head Chef is not working or is focused on doing administrative work. This position demands excellent culinary knowledge and people-management skills.<\/p>\r\n

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4. Chef De Partie (Station Chef)<\/strong><\/p>\r\n

To produce the perfect dish, it is necessary to have a chef who is responsible for each food group. Most large kitchens have multiple stations where different food items and meal components are prepared and made ready to plate and serve.<\/p>\r\n

Each station can consist of one to several chefs, depending on how big the restaurant is. There are different chef names for each station:<\/p>\r\n