You are in a 5-star restaurant, sitting at a table with impeccable tablecloths and napkins (how do they fold them so fantastically?). The porcelain plates are gleaming, as are the many types of glassware on the table, surrounded by beautifully polished silverware (no stainless steel here!). The waiters step up to your elbow, anticipating you at your slightest whim. How could there be anything more perfect? But wait! What is that organized chaos that you can see when the kitchen doors are opened? WHAT?!? !! It is a positive human ant colony, running in all combinations known to man. Some ants are chopping vegetables while others are # artistically assembling decadent chocolate desserts. One is laboriously stirring a huge pot containing an exotic sauce. With the speed and diligence that worker ants are at work, there is someone of supreme authority and great talent in the middle of the kitchen, always yelling at one ant or another for the slightest infraction of kitchen rules or protocol. What is this convoluted society? Yes, it is the Master Chef and his minions, offering extraordinary starters and desserts to sophisticated diners who are beginning to fidget. Put the food on the table! Now !!
So now you’ve had a good look at a working kitchen. Is there an organization for him or his workers? You can bet your bippy there is.
Let’s start at the top of the chef’s ladder and go down to ground level. The head ant, or the Chef, is the dominant force in the kitchen. He is the one who makes all the creative decisions, including responsibility for what foods will be chosen and how they will be cooked. Generally speaking, he is a high-profile celebrity, which gives the restaurant its personality. He’s not in the kitchen very often, but in an emergency, he gets off his podium and cooks.
The next step is the Executive chef. Be part of the senior management structure of your restaurant. It is mainly someone who pushes the pencil. Plan menus, make recipes, and manage financial affairs. Cook occasionally. Most of the time, the executive chef replaces the chef de cuisine. Unless the restaurant is a large company, there really is no need for a Chef de Cuisine when, in reality, the Executive Chef is qualified to do it all, including hiring and firing.
Now we come to the next rung of our ladder. Tea Under Chef he is a very busy person. Despite your title, you are entrusted with all kinds of responsibilities, from deciding on the specials of the day (what kind of vegetables did you buy in too large a quantity yesterday?), Taking inventory, supervising staff, and taking care of responsibilities. that are pending. in kitchen limbo. You may one day have aspirations to have your own restaurant in which to shape your personality. Look towards the future.
Tea Shipment It is the link between the paying guests and the line cooks. It ensures that a table receives all its food simultaneously. He’s the one who soothes ruffled feathers, no matter which side of the kitchen you pass through the counter. You need to be on top of things at all times.
One step below are the Chefs station gold Party bosses who are in charge of various food stations. It is your job to keep to the schedule. Tea Chef Sauce gold More spicy makes hot sauces, stews, and hors d’oeuvres. He skips dishes to order and is the highest link of the chefs de partie. Fish dishes come from Fish cook from Fishmonger. Tea Vegetable cook gold Entremetier is responsible for preparing vegetables, soups, starches and eggs. (Funny, you’d think the soups would come from the sausage. Oh well). Roasted and stewed meats come from Roast cook gold Roaster, along with sauces and roast meats. If a kitchen is a large enough company, there may be a Broiler cook gold Grillardin which will also fry meat and fish. The penultimate in this category is the Pantry chef gold Pantry that prepares cold foods such as salads and dressings, patés, cold hors d’oeuvres, or buffet dishes. Finally comes the Pastry chef gold Baker who is responsible for desserts and cakes, often in an area of the kitchen where it is cooler and there is less chance of someone accidentally bumping into delicate, brittle spun sugar or a souffle that is already crumbling on its own.
We have descended the chef’s ladder to the worker ants or Line cooks. These hardworking people are the ones who can make or break a meal, as they alone are responsible for the prep work, like cutting vegetables into a million tiny pieces.
One last thought: chefs wear snow-white chef jackets and an equally white beanie to sit on their head. Why don’t you ever see a chef come out to talk to customers in the dining room in a jacket splattered with sticky sauce? I can’t even eat spaghetti without it adorning me from head to toe. That’s not fair!!!