The Different Types of Chefs and Their Roles
But, with so many different chef roles out there, what are the specific skills, jobs and responsibilities that each type of chef has?
The ‘French Brigade’ system is used in many contemporary kitchens to name and define the different types of chefs, though it may vary slightly depending on the size of the restaurant. Indeed, you may not have encountered some of these roles before.
In this blog post, we will look at the job titles in restaurant kitchens that are available to aspiring chefs, so you can match your skills and experience to the right role – or just understand what each type of chef does! So, where better to begin in our guide to chefs roles than at the top?
Discover our stylish collection of Chef's Clothing & Footwear
Head Chef (Chef de Cuisine)
Also known as the Executive Chef in some kitchens, the Head Chef is the highest in the kitchen hierarchy. The Head Chef controls the whole kitchen, meaning their responsibilities span from managing their team of chefs, to controlling kitchen costs, to communicating with suppliers and creating the restaurant menus.
Due to their many responsibilities, the Head Chef will often delegate the day-to-day running of things to a member of their team, such as the Sous Chef.
Second Chef (Sous Chef)
The literal translation of ‘Sous Chef’ is ‘under chef.’ The second in command in a kitchen, there can be a large degree of overlap between this role and the other types of chef in a kitchen, particularly the Head Chef.
However, unlike the Head Chef, the Sous Chef will tend to be a lot more hands-on and actively involved in the day-to-day running of the kitchen. Responsibilities may include the scheduling of staff, and organising general tasks within the kitchen. Whenever necessary, the Sous Chef will fill in for the Head or Line Chefs.
Expediter (Aboyeur)
In any situation, an Expediter is around to ensure everything runs as smoothly as possible. So, when it comes to a professional kitchen, the Expediter takes orders from the front of house staff and will relay them to the appropriate station.
Other responsibilities include adding finishing touches to the prepared dishes and ensuring that the food presentation is up to standard. However, in some operations, these tasks may be performed by the Sous or Head Chef instead.
Station or Line Chef (Chef de Partie)
The Station Chef is responsible for running a designated area of the kitchen and may even specialise in a particular type of food. This role can have many different branches and require some highly specific skills; for example, a Saucier’s role is to create tasty sauces, and a Poissonier is a designated fish chef. Each of these specialised roles fall under the bracket of Station or Line Chef.
Apprentice Chef (Commis chef)
A Commis Chef is a junior member of kitchen staff that usually works under the Line Chef, in order to learn the ‘ins’ and ‘outs’ of a specific station. This chef is often still undertaking, or has recently completed, formal culinary training.
In the majority of kitchens, the Commis Chef will be tasked with the food preparation, and basic cooking under the supervision of a senior chef. Traditionally, a Commis Chef will rotate around the various stations to learn all they can about the trade.
Dishwasher (Escuelerie)
The dishwasher keeps on top of the kitchen’s hygiene standards by washing the dishes and occasionally the kitchen area. A crucial role within any restaurant kitchen!
However, whatever role a chef holds in a restaurant kitchen, it’s important that they are dressed for the job. Our collection of chef’s clothing and footwear includes everything that you could require to ensure that your kitchen team are dressed sharply as well as safely – from chef’s jackets and headwear, to non-slip chef’s footwear that is designed for the kitchen environment.
For more guidance on finding the right uniform for your team, take a look at our really helpful Chef’s Clothing Buyer’s Guide.
Leave a comment