Professional Kitchens: What are the staff positions?

The restaurant sector includes multiple professions. This is particularly the case for professional kitchens which are led by a precise hierarchy. This article aims to explore the professions that govern kitchens and create dishes in gastronomic establishments. Regardless of the profession, the foundation of kitchen attire is common, a chef's jacket, pants and non-slip shoes. Professional kitchen attire combines elegance and efficiency.

Summary:

• The Executive Chef and Sous Chef

• Cooks and Commis

• Kitchen Assistants

• Other Team Members

At the top of the hierarchy sits the Executive Chef. They can be considered the Conductor of the kitchen. Their role is to coordinate, direct and supervise all kitchen operations. They are the one who creates creative dishes taking into account tastes and culinary trends. Their talents are able to satisfy customers' palates, ensure team management and pass on their expertise.
As the chef's first assistant, the sous chef accompanies them in all their tasks. This right hand is able to perform the functions of any team member. They assist in team management and culinary production.
Some kitchens may call upon a pastry chef specialist. The latter is a specialist who prepares and creates pastries, confectionery, chocolates, ice cream and other distinguished desserts.

The team guided by the chef and sous chef consists mainly of cooks. They are the ones who carry out meal preparation. They create dishes, handle plating and send out finished preparations.
To help with dish preparation, commis chefs are also essential. They gather ingredients and prepare them in advance as much as possible (peeling, chopping vegetables). They are also responsible for creating simple dishes (appetizers, soups, vegetables).

The kitchen assistant activity handles simple tasks preliminary to dish preparation. This includes peeling vegetables, scaling and cleaning fish. The assistant also takes care of cleaning and maintenance and organization (dishes, equipment, kitchen utensils, equipment).
The dishwasher is primarily assigned to cleaning dishes (excluding glassware) and kitchen utensils at their dishwashing station. They also ensure the cleanliness of the kitchen and facility maintenance.