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 French chef painted byThéodule Ribot (1823–1891) | |
| Occupation | |
|---|---|
Occupation type | Vocational |
Activity sectors | Food Hospitality |
| Description | |
Education required | Cooking school; Apprenticeship |
Related jobs | Baker |
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A chef is a professionalcook andtradesperson who is proficient in all aspects offood preparation, often focusing on a particularcuisine. The word "chef" is derived from the termchef de cuisine (French pronunciation:[ʃɛfdəkɥizin]), the director or head of akitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef.
Different terms use the wordchef in their titles and deal with specific areas of food preparation. Examples include thesous-chef, who acts as the second-in-command in a kitchen, and thechef de partie, who handles a specific area of production. Thekitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are thekitchen assistants. A chef's standard uniform includes a hat (called atoque),neckerchief,double-breasted jacket,apron and sturdy shoes (that may include steel or plastic toe-caps).
The word "chef" is derived (and shortened) from the termchef de cuisine (French pronunciation:[ʃɛf.də.kɥi.zin]), the director or head of akitchen. (The French word comes fromLatincaput (head) and is cognate withEnglish "chief"). In English, the titlechef in theculinary arts originated in thehaute cuisine of the 19th century. The culinary arts, among other aspects of the French language, introduced French loan words into the English language.[1] The word is often used by itself as anhonorific to address chefs by each other, apprentices, andwaiting staff.
Various titles, detailed below, are given to those working in a professional kitchen and each can be considered a title for a type of chef. Many of the titles are based on thebrigade de cuisine (or brigade system) documented byAuguste Escoffier, while others have a more general meaning depending on the individual kitchen.
Other names includeexecutive chef,chef manager,head chef, andmaster chef. This person is in charge of all activities related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, controlling raw material costs and plating design.Chef de cuisine is the traditional French term from which the English word chef is derived.[2]Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of a head chef, possibly making the larger executive decisions such as the direction of menu, the final authority in staff management decisions, and so on.[3] This is often the case for executive chefs with multiple restaurants. Involved in checking the sensory evaluation of dishes after preparation and they are well aware of each sensory property of those specific dishes.
In the UK, the titleexecutive chef normally applies to hotels with multiple outlets in the same hotel. Other establishments in the UK tend to use the titlehead chef.
Thesous-chef de cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff or substituting when the head chef is absent. Also, thesous-chef will fill in for or assist achef de partie (line cook) when needed. This person is accountable for the kitchen's inventory, cleanliness, organization, and the continuing training of its entire staff. A sous-chef's duties can also include carrying out the head chef's directives, conducting line checks, and overseeing the timely rotation of all food products. Smaller operations may not have a sous-chef, while larger operations may have more than one.[4]
Achef de partie, also known as a "station chef" or "line cook",[5] is in charge of a particular area of production. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and so on as needed.
A commis is a basic or junior chef in larger kitchens who works under achef de partie to learn the station's or range's responsibilities and operation.[6] This may be a chef who has recently completed formal culinary training or is still undergoing training.
Station-chef titles, created by Escoffier, which are part of the brigade system include:[7]
| English | French | IPA | Responsibilities |
|---|---|---|---|
| Sauté chef | saucier | [sosje] | Sautéed items and theirsauce. (The highest position of the stations.) |
| Fish chef | poissonnier | [pwasɔnje] | Fish dishes, and often fish butchering, and their sauces. (May be combined with thesaucier position.) |
| Roast chef | rôtisseur | [ʁotisœʁ] | Roasted andbraised meats, and their sauces. |
| Grill chef | grillardin | [ɡʁijaʁdɛ̃] | Grilled foods. (May be combined with therotisseur.) |
| Fry chef | friturier | [fʁityʁje] | Fried items. (May be combined with therotisseur.) |
| Entrée preparer | entremétier | [ɑ̃tʁəmetje] | Hotappetizers and often the soups, vegetables, pastas and starches. |
| Soup chef | potager | [pɔtaʒe] | Soups. (May be handled by theentremétier.) |
| Vegetable chef | légumier | [legymje] | Vegetables. (May be handled by theentremétier.) |
| Roundsman | tournant | [tuʁnɑ̃] | Fills in as needed on stations in the kitchen,a.k.a. the swing cook. |
| Pantry chef | garde manger | [ɡaʁdmɑ̃ʒe] | Cold foods:salads, coldappetizers,pâtés and othercharcuterie items. |
| Butcher | boucher | [buʃe] | Butchers meats,poultry, and sometimes fish andbreading. |
| Pastry chef | pâtissier | [patisje] | Baked goods and plated desserts, including pastries, cakes, and breads. May manage a separate team and department. |
Kitchen assistants are of two types, kitchen-hands and stewards/kitchen porters. Kitchen-hands assist with basic food preparation tasks under the chef's direction. They carry out relatively unskilled tasks such as peeling potatoes and washing salad. Stewards/kitchen porters are involved in the scullery, washing up and general cleaning duties. In a smaller kitchen, these duties may be incorporated.
Acommunard is in charge of preparing the meal for the staff during a shift. This meal is often referred to as the staff orfamily meal.[6]
Theescuelerie (from 15th century French and acognate of the English "scullery"), or the more modern plongeur or dishwasher, is the keeper of dishes, having charge of dishes and keeping the kitchen clean. A common humorous title for this role in some modern kitchens is "chef de plonge" or "head dishwasher".[8]
Education is available from many culinary institutions offering diploma, associate, and bachelor's degree programs in culinary arts. Depending on the level of education, this can take one to four years. An internship is often part of the curriculum. Regardless of the education received, most professional kitchens follow theapprenticeship system, and most new cooks will start at a lower-level 2nd or 1st cook position and work their way up.
Like many skilled trades, chefs usually go through a formal apprenticeship which includes many years of on-the-job training. Culinary schools and restaurants offer these apprenticeships. Apprenticeships usually take 3 to 4 years to complete and combine classroom instruction with on-the-job training. The training period for a chef is generally four years as an apprentice. A newly qualified chef is advanced or more commonly a toquecommis-chef, consisting of first-yearcommis, second-yearcommis, and so on. The rate of pay is usually in accordance with the chefs. Like all other chefs except the executive-chef, trainees are placed in sections of the kitchen (e.g., the starter (appetizer) orentrée sections) under the guidance of ademi-chef de partie and are given relatively basic tasks. Ideally, over time, acommis will spend a certain period in each section of the kitchen to learn the basics. Unaided, acommis may work on the vegetable station of a kitchen.[9]
The usual formal training period for a chef is two to four years in catering college. They often spend the summer in work placements. In some cases this is modified to 'day-release' courses; a chef will work full-time in a kitchen as an apprentice and then would have allocated days off to attend catering college. These courses can last between one and three years. In theUK, most chefs are trained in the workplace, with most doing a formalNVQ level 2 or 3 in the workplace.
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