Positions in a Professional Kitchen

by Chef Matthew Redington

For more information, check out Gateway Gourmet!

When you go to a restaurant, you onlysee the prepared and perfect food atyour table. Have you ever wondered,however, what is going on behind the

closed kitchen doors?

It turns out, many professionalestablishments use the Kitchen

Brigade System to streamline thepreparing, cooking, and plating. These

are the positions involved.

The Chef

The Chef is the one in charge of the entire kitchen. He or sheoversees absolutely everything about the kitchen, including

menu creation, hiring staff, and creating specialty menuitems.

Sous Chef

The sous chef is the chef's right hand. This person helps thechef in all aspects, but has the main responsibility of focusing

on the coming-together of every plate.

Sauté Chef

The sauté chef is one of the line cooks who is responsible forimportant parts of dishes, such as hors d’oeuvers, sautéed

dishes, and sauces.

Rotisseur

The rotisseur deal with all meat that must be roasted. Thisperson is also in charge of braised and broiled meat dishes.

Friturier

The friturier is responsible for all fried foods on the menu.

Ghef de Garde Manger

The chef de garde manger is responsible for all cold foods on themenu.

Pastry Chef

The pastry chef is responsible for all desserts and confectionson the menu.