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£18 - £19000 per annum Details Chef de Partie - 5* De Luxe Hotel-3AA Restaurant Knightsbridge
London - City£26000 - £28000 per annum Details Sandwich Maker
London - North£8 - £10 per hour Details Chef De Partie
Surrey£23000 - £24000 per annum Details Head Chef - British Gastro Pub - £36,000 package
South West£36000 per annum + company benefites Details Chef de Partie - Famous London Brasserie
London - City£24000 - £27000 per annum + + Overtime Details Sous Chef Banqueting
Jersey£24000 - £26000 per annum Details Head Baker/Group Baker- Pastry
London - City£30000 - £35000 per annum Details Chef de Partie Needed - All Sections
London - West End£10 - £12 per hour Details Sous Chef - British Gastro Pub with Rotisserie - £28,000
London - City£28000 per annum + company benefits Details Breakfast Head Chef - London Paddington - 4 Star Hotel
London - West End£12 - £12.50 per hour Details Chef de Partie - Modern European Restaurant - £26,000 - Balham
South West£25000 - £26000 per annum + cash tips Details LOOKING FOR NIGHT CHEFS
London - West End£11 - £14 per hour Details Demi Chef De Partie - Soho Grill Take Away - £22k - Sunday OFF
London - West End£22000 per annum Details Sous Chef - Event Catering - £30k
North West£30000 per annum Details Waiter- Waitress- Michelin Star Restaurant
London - West End£21000 - £23000 per annum Details Senior Sous Chef - Modern 2AA Rosette Restaurant - £38k
London - West End£35000 - £38000 per annum + Basic, no TRONC System Details Chef De Partie - Immediate Start - ££££££
London - City£25000 - £27000 per annum Details Chef de Partie - Relaxed Pan Asian Concept
London - City£23000 - £28000 per annum Details Waiters/Waitresses needed!
London - West End£20000 - £23000 per annum Details