A variety of roles The primary responsibility of a professional chef is to plan menus, develop recipes, and participate in and supervise the preparation of dishes. They order supplies, accept deliveries in the morning and check their freshness and flavor. Chefs and cooks use a variety of cooking techniques, using tools such as grills, ovens, roasters and stoves, preparation workers; on the other hand, they wash, cut, clean, distribute and, in general, prepare food for use in cooking processes. Not all restaurants have an executive chef; that title normally applies only to large chains or restaurants.
An executive chef usually cooks very little. Its main function is to manage the kitchen and its staff. This includes supervising and training staff, planning menus, managing the culinary budget, and sometimes shopping. To be an executive chef, you need previous kitchen experience as well as good management skills to ensure that the kitchen works efficiently.
Line cook who prepares vegetables, soups, starches and eggs. Larger establishments may employ several chefs to work at this station. A cook would be in charge of making the soups and a legume would be in charge of preparing any vegetable dish. Escoffier's large 20-person kitchen brigade was in use for years and is the foundation on which many of the positions of the modern kitchen brigade are based.
This position, one of the most difficult jobs in the kitchen, ensures the availability of clean plates, glasses, cutlery, pots and pans, something vital both for kitchen and service equipment and for the experience of all guests. When trying to break or break the rules (to get a bigger tip), the chef must have principles that facilitate the kitchen's response and that the waiters understand the answer. The butcher chef, who is responsible for preparing meat and poultry before delivering them to their retrospective seasons, can also handle fish and seafood preparations. I have to say that, as someone who is in his twenties and has been working in the service industry since he was 17 (minus 3 years WITHOUT working with food), I didn't know the “real kitchen code”.
In addition, there has been an increase in new technologies, which has made the modern kitchen brigade system smaller than it was before. A member of the kitchen team who replaces as needed in every season, rather than having a specific job. If the chef is an imbecile tyrant who “knows nothing”, and you are an excellent cook looking to make a career in good food, then get out of that imbecile's kitchen. In each kitchen, there are a number of different job functions that make the kitchen run smoothly to deliver orders in a timely manner.
In any commercial kitchen, tasks such as preparing ingredients and cooking menu items are delegated to a body of cooks and kitchen assistants. The guiding principle of ANY good kitchen design, whether at home or in a 4-star restaurant, is to maximize the flow of food and people who cook from one area to another and within each area itself. Things were different in Kitchens before television channels made cooking seem like a very glamorous job that would turn us into celebrities. The pastry wizards have the sweetest job in the kitchen and are in charge of the desserts and pastries on the menu.
The formal brigade defines the functions of the kitchen precisely, but even in informal restaurants, station cooks follow the instructions of the main cooks, who pass on their culinary knowledge to them as they go. In French, subchef de cuisine, he is the second in command in a kitchen and has a great responsibility for the daily operations in the kitchen. .
