subject: Chef Jobs and the different Roles Within [print this page] Head chefs design and guide food usage, create menus, guarantee quality, figure food requirements, and may figure food and labor costs. These chefs oversee specialist chefs and cooks. They find and hire staff. They may cook on a regular basis or for special guests or functions. Sous chefs are the direct assistants and are second in charge to the executive or head chef. They may fill in or assist the chef de partie or line cook when needed. The saute chefs produce all sauteed food and their sauces. This is the highest job of the kitchen staff.
Fish chef creates fish dishes with suitable sauces and carves the fish.
Roast chefs bakes, braises, and broils meat with their particular sauces.
The grill chefs cook all the food on a griddle. This job may be joined with the rotisseur duty.
Fry chefs cook all the fried food and the job may be joined with rotisseur duty.
Vegetable chefs create hot appetizers, soups, vegetable, pastas, and starches.
Pantry chefs make cold food such as cold appetizers, salads, pates, and other cold foods.
Butchers cut meat, fish, and sometimes poultry. They may bread the meats and fish.
Pastry chefs create baked goods, pastries, and desserts.
Chefs and specialists make whole meals, feast, or such foods as sauces, soups, pastries, salads, fish, meat poultry and vegetables dishes. They design ornamental food exhibits and introduce attractively arranged foods. In the United States culinary training can be obtained from various institutes awarding diplomas, associate and bachelor degrees in culinary skills. The training can take from one to four years. An internship is part of the schooling. Most professional kitchens use the apprenticeship procedure. In Europe the chef training period is four years. It consists of 1st year commis, 2nd years commis and so forth to the fourth year. A commis is an apprentice in larger restaurants who work under the chef or line cook. The commis chefs spends some time in all of the kitchen sections to find out the fundamentals of cooking. The normal conventional period of training for a chef is two years in a catering college. Summers are often spent in job placements. When a chef has finished the fourth year of training, they graduate to demi-chef de parie or chef de partie.
Being a chef can be an exciting career with good pay. With chef training one can be a personal chef, television chef, or work off shore along with conventional chef jobs.
