There are various Chef position’s in the kitchen and this page is a brief explanation of each role;
Apprentice Chefs are often students gaining theoretical and practical training in college as well as work experience in the kitchen.
A Commis Chef is a basic chef in larger kitchens who works under a Chef de Partie to learn the section's responsibilities and operation. This is usually a chef who has recently completed formal culinary training or is still undergoing training.
Demi Chef de Partie
A Demi Chef de Partie is the next stage after being a Commis Chef and gaining experience on all sections. The Demi Chef may also run a section in the absence of the Chef de Partie. The term "Demi" means half in French.
Chef de Partie
A Chef de Partie is in charge of a particular area of production; these are called sections or sometimes known as stations. In large kitchens, each section chef might have several chefs working underneath them. Various names are giving for the section, both in English and French.
Saucier (Sauce), Entremetier (Veg), Poissonnier (Fish), Garde Manger (Larder / Pantry), Grillardin (Grill), Rotisseur (Roast),Patissier (Pastry), Tournant (Roundsman - covers Chef de Parties as and when required).
The Sous Chef is the second in command and direct assistant of the Executive / Head Chef. This person may be responsible for scheduling and substituting when the Executive / Head Chef is off-duty and will also fill in for or assist the Chef de Parties when needed. Smaller kitchens may not have a Sous Chef, but larger operations may have several, these can include Junior Sous Chef, Senior Sous Chef, Executive Sous Chef or Premier Sous Chef. Sometimes in smaller kitchens this position is referred to as Second Chef.
Executive / Head Chef / Chef de Cuisine
This person is in charge of all things related to the kitchen which usually includes menu creation; management of kitchen staff; ordering and purchasing of stock and plating design. Chef de cuisine is the traditional French term from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of them, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, etc. This is often the case for chefs with several restaurants.
What does Brigade mean?
Brigade de cuisine is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English speaking countries.
The concept was developed by Auguste Escoffier. This structured team system delegates responsibilities to different individuals who specialise in certain tasks.
Perms: 020 3196 2100
Temps: 020 3196 2104
London - City£26000 - £27000 per annum Details Pastry Commis Chef - 1* Michelin - Monday/Friday - Kensington
London - City
London - West£21000 - £22000 per annum Details Baker Commis Chef - 1* Michelin restaurant - Monday to Friday -
London - City
London - West£21000 - £22000 per annum Details Head Chef - NW3 - £35k + bonus - Gastro Pub New Opening
North WestUp to £35000 per annum + Bonus & Company Benefits Details Bar Manager - South West London - 26k - Pop-up Bar
South West£25000 - £26000 per annum + Company Benefits Details General Manager - NW3 - £35k + bonus - Gastro Pub New Opening
North WestUp to £35000 per annum + Bonus & Company Benefits Details Chef de Partie - Monday to Friday Straight Shifts - up to £28k
London - City£22000 - £28000 per annum Details Sous Chef
Berkshire£27000 - £28000 per annum Details Bar Manager - Music Venue with Amazing Reputation
London - West End£32000 - £38000 per annum + Company Benefits Details Chef de Partie - £26k - 5*Hotel - Central London
South West£25880 - £26880 per annum Details Sous Chef - Restaurant (High end Department store) - Regents St
London - City£30000 - £31000 per annum Details Head Chef - Japanese Fine dining - Sundays OFF - Mayfair - £45k
South West£35000 - £45000 per annum Details Sous Chef- 5* Hotel - Slough (Buckinghamshire) - Live In
Berkshire£28000 - £29000 per annum Details Junior Sous Chef Conference & Banqueting - 5* Hotel - London
London - City£13.50 - £14.00 per hour Details Waiter - Sunday evening OFF - £28k
London - City£27000 - £28000 per annum Details Chef de Partie - Peruvian/Tapas style
London - City£25000 - £28000 per annum Details Sous Chef - Production Kitchen
London - City£28000 - £32000 per annum Details Chef de Partie - 2 Rosette British Restaurant - Overtime Paid
Avon£24000 - £28000 per annum + Paid Overtime & Company Benefits Details Chef De Partie - Private Members club + Live-In accommodation
Surrey£24709 - £25000 per annum + Pension and Health Scheme Details Pastry Chef De Partie
Berkshire£23598 - £24598 per annum Details