name | Chef |
---|---|
official names | |
type | Profession |
activity sector | Culinary arts |
formation | Catering college; see European training |
employment field | Kitchens, restaurants, hotels, ships, military |
related occupation | Chief Cook, Cook (profession), Cook (servant) |
average salary | }} |
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.
Below are various titles 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 the brigade de cuisine (or brigade system) documented by Auguste Escoffier, while others have a more general meaning depending on the individual kitchen. Not all restaurants will use these titles since each establishment may have its own set guidelines to organization. Specialized and hierarchal chef titles are usually found only in fine-dining, upscale restaurants; kitchen-staff members at casual restaurants such as diners are more often called "cook" or "short-order cook".
===Sous-chef===
The Sous-Chef de Cuisine (under-chef of the kitchen) is the second in command and direct assistant of the Executive Chef. This person may be responsible for scheduling and substituting when the Executive Chef is off-duty and will also fill in for or assist the Chef de Partie (line cook) when needed. Smaller operations may not have a sous-chef, but larger operations may have several.
===Expediter=== The expediter (in French aboyeur) takes the orders from the dining room and relays them to the stations in the kitchen. This person also often puts the finishing touches on the dish before it goes to the dining room. In some operations this task may be done by either the executive chef or the sous-chef.
Station-chef titles which are part of the brigade system include:
!English | !French | wikipedia:IPA for French>IPA | !Description |
sauté chef | saucier | ||
fish chef | poissonnier | Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position. | |
roast chef | rôtisseur | Prepares roasting | |
grill chef | grillardin | ||
fry chef | friturier | ||
vegetable chef | entremetier | Prepares hot [[appetizers and often prepares the soups, vegetables, pastas and starches. In a full brigade system a potager would prepare soups and a legumier would prepare vegetables. | |
roundsman | tournant | Also referred to as a swing cook, fills in as needed on stations in the kitchen. | |
pantry chef | garde manger | Responsible for preparing cold foods, including salads, cold appetizers, pâtés and other charcuterie items. | |
butcher | boucher | Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish. | |
pastry chef | pâtissier | Is qualified in making baked goods such as pastries, cakes, biscuits, macarons, chocolates, breads and desserts. Pastry Chefs can specialize in cakes in patisseries or bakeries by making wedding, cupcakes, birthday and special occasion cakes. In larger establishments, the pastry chef often supervises a separate team in their own kitchen or separate shop. |
===Commis=== A commis is an apprentice in larger kitchens who works under a chef de partie to learn the station's responsibilities and operation. This may be a chef who has recently completed formal culinary training or is still undergoing training.
A communard is in charge of preparing the meal for the staff during a shift. This meal is often referred to as the staff or family meal.
The escuelerie (from 15th century French and a cognate of the English "scullery"), or the more modern plonguer 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".
The usual formal training period for a chef is two 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 to three years.
The standard uniform for a chef includes a hat, necktie, double-breasted jacket, apron, houndstooth (check) trousers (to disguise stains) and shoes with steel or plastic toe-caps, or clogs. A chef's hat was originally designed as a tall rippled hat called a Dodin Bouffant. The Dodin Bouffant had 101 ripples that represent the 101 ways that the chef could prepare eggs. The modern chef's hat is tall to allow for the circulation of air above the head and also provides an outlet for heat. The hat helps to prevent sweat from dripping down the face. Skullcaps are an alternative hat worn by chefs.
Neckties were originally worn to allow for the mopping of sweat from the face, but as this is now against health regulations, they are largely decorative. The chef's neck tie was originally worn on the inside of the jacket to stop sweat running from face and neck down the body. The jacket is usually white to show off the chef's cleanliness and repel heat, and is double-breasted to prevent serious injuries from burns and scalds. The double breast also serves to conceal stains on the jacket as one side can be rebuttoned over the other.
An apron is worn to just below knee-length, also to assist in the prevention of burns because of spillage. If hot liquid is spilled onto it, the apron can be quickly removed to minimize burns and scalds. Shoes and clogs are hard-wearing and with a steel-top cap to prevent injury from falling objects or knives. According to some hygiene regulations, jewelry is not allowed apart from wedding bands and religious jewelry. If wound dressings are required they should be blue—a colour not usual for foodstuffs—so that they are noticeable if they fall into food. Bandages on the hands are usually covered with rubber gloves.
Chefs Category:French loanwords
ar:طباخ bg:Готвач ca:Cuiner cs:Kuchař da:Kok de:Koch es:Cocinero eo:Kuiristo fr:Chef cuisinier ko:조리사 id:Koki it:Chef he:שף jv:Koki ht:Kizinye la:Coquus hu:Szakács my:စားဖိုမှူး nl:Chef-kok ja:調理師 no:Kokk nn:Kokk pt:Chef ro:Bucătar qu:Yanuq ru:Повар simple:Chef sk:Kuchár fi:Kokki sv:Kock th:พ่อครัว zh:廚師This text is licensed under the Creative Commons CC-BY-SA License. This text was originally published on Wikipedia and was developed by the Wikipedia community.
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