Duties and responsibilities of kitchen personnel?

Kitchen Staff

Executive Chef / Chef : In large operations, Executive Chef may perform managerial duties only and supervise a number of chefs. In smaller operation, the Executive Chef or chef may both perform managerial and production duties. In charge of the production personnel in the kitchen (planning, conducting, training, hiring/firing).Responsible for Planning Menus (with restaurant mgr). Responsible for Recipe standardisation, overall food quality, food served to the guest. Distributes / Organise the Guest Food order, Hygiene, Aware of new trends and costs, Assist in a Food Purchase specification. Has Knowledge and experience in International and local cuisine, Has a very high salary.

Sous Chef : Principal assistant of the Executive Chef / Chef In small and medium operation, responsible for the meal of the staff

Chef saucier : Responsible for cooking meat & chicken (except grilled)Responsible for cooking meat sauces, Replaces the sous chef when absent

Chef Grillardin : Responsible for grilling food, Responsible for griddling food, Responsible for frying food.

Chef Potager (Soup) : Responsible for cooking soups

Chef Garde-Manger : Responsible for cold food production (salads, hors d'oeuvres, salad sauces), Butcher (cuts meat, chicken, fish)

Chef Entremetier : Responsible for cooking vegetables, Responsible for cooking rice, spaghetti's, potatoes

Chef Poissonnier : Responsible for cooking Fish (except grilled)

Chef Patissier (pastry) : Responsible for cooking pastry, Baker

Commis(cooks) : Assists chefs (saucier, patissier…), Make Mise-en-Place (preparation, cleaning, washing)

Chef Steward & Stewards : Chef Stewards oversees stewards, who perform cleaning tasks in a kitchen, and in charge of purchasing in small operation, Stewards in charge of the dishwashing, pot washing

Receiving and Storeroom Employees : Help supplier to unload food, Verify the quality, size, quantity and price of food delivered, Store food

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