Types of Chefs and Cooks (Page1)
This article discusses about the types of chefs and their nature of work. Many chefs earn fame both for themselves and for their kitchens because of the quality and distinctive nature of the food they serve.
Executive Chefs
Executive Chefs are the master planner for all kitchen work as well as the management. They coordinate the work of the kitchen staffs and direct the preparation of meals. They determine serving sizes, plan menus, order food supplies, and oversee kitchen operations to ensure uniform quality and presentation of meals. For example, an executive chef is responsible for all food service operations and also supervises the many kitchens of a hotel, restaurant group, or corporate dining operation.
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Sous Chef (sub chef)
Sous Chef is the second-in-command and runs the kitchen in the absence of the chef.
Chef de Cuisine
Chef De Cuisine reports to an executive chef and is responsible for the daily operations of a single kitchen.
Sometime a Chef’s job responsibilities also depend on where the Chef works. For example,
Institution and cafeteria cooks
These cooks work in the kitchens of schools, cafeterias, businesses, hospitals, and other institutions. For each meal, they prepare a large quantity of a limited number of entrees, vegetables, and desserts according to preset menus. Meals generally are prepared in advance so diners seldom get the opportunity to special order a meal. These cooks have limited control over the menu and the dishes. Usually the dishes and menu are determined by the corporate board.
Restaurant cooks
Restaurant cooks usually prepare a wider selection of dishes, cooking most orders individually. They have higher control of the menu, types of dishes and way of preparation. They can decide if certain dishes can be scrapped and altered to suit the business model and market demands.
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Short-order cooks
Short-order cooks prepare foods in restaurants and coffee shops that emphasize fast service and quick food preparation. They grill and garnish hamburgers, prepare sandwiches, fry eggs, and cook French fries, often working on several orders at the same time. Again these cooks have limited control over the menu and the menu is usually predetermined by the company’s board.
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