Hierarchy

[www.noblexp.co.uk]

Hi there,

I have been doing some research on the pecking order in the kitchen, can kind chefs out there help me by telling me what order these jobs go in and if I have missed any. Thanks so much Angela
Executive Chef
Chef de Cuisine
Sous Chef
Chef de Parti
Saucier
Garde Manager
Rotisseur
Entremetier
Patissier
Potager
Confiseur
Poissonier
Friturier
Grillardin
Boulanger
Glacier
Commis Chef
Butcher
Charcutier
Chef de tournant

[Stu]

Hello and welcome to the UKCF Angela. That's a pretty big list you have there and I didn't know there were so many different positions. I am in the equipment side of catering, but I am sure one of the chefs will be able to answer this for you.

[sheffy]

Hello and welcome to the forum. someone will be along soon who will answer this question for you.

[P&A Services Ltd]

I too work in the equipment side of things but, i think i know a little about the various ranks.

As i understand it many of those are speciality chef's and not ranks as such a couple i think i recognise as duplicates in other languages too (although i may be wrong about that)

If it helps i can say that a couple of our larger customers have what i consider to be the usual collection of chef's and they tend to be ranked as:-

Executive head chef
Head chef
Sous chef
Commis Chef (This one usually being not yet fully qualified)

Unfortunately i can't really shed much light on the others, but i'm sure someone will be able to (and correct me no doubt).

Just to elaborate a little further, taking a large hotel we used to work for as an example.

1 x Executive Head Chef - In charge of the catering entirely including all the paperwork side of things
2 x Head Chefs - in charge of the catering itself, basically running of the kitchen day to day (they had two so there was someone in charge of every shift)
5 x Sous Chefs - in charge of a specific area such as sweets, starters, prep, etc.
5 x Commis Chefs - generally there to do as they are asked, chopping, frying, grilling, finishing, etc.

They may have had a couple more or less of the Sous and Commis chefs, but the figures are somewhere near.

[gomorley]

Hi Angela, welcome to the UKCF, in your list the ones below Chef de Parti are all classed as chef de parti or section chefs ie:

Saucier: fish, sautéed dishes, stews, hot hors d'ouevers, hot entrees and sauces. Commands after the sous chef.
Rotissieur: Prepares items roasted in the oven and on the spit. Works under the Saucier.
Friturier: fry cook - responsible for deep fried foods. Works under the Saucier.
Grillardin: responsible for grilled foods. Works under the Saucier.
Garde Manger: Processes raw meat, cold dishes, forcemeat, pies, galantines and cold hors d'ouevres. Next in line after the saucier for command.
Charcutier, and Butcher: work under the Garde Manger
Entremetre: Vegetable cook, responsible for soups (sometimes saucier does this), vegetables, pasta, and foods made of flour, eggs and cheese..
Potager: soup cook, originally was under the supervision of the Entremetier
Patissier: Pastry chef: all basic desserts, hot desserts, cold desserts, frozen desserts and hot and cold pastries.
Boulanger and Glacier: work under the Patissier

but in some kitchens one chef would cover more than one post.

[SalinaA]

OMG I had no idea there were so many different types of Chef out there! Crazy! Imagine a kitchen with all of those in it! It would be mad packed and if it was my job I would have a hard time remembering names and who did what

[bazza]

What about the most important role in a kitchen, The KP? ........Priceless.

[gomorley]

What about the most important role in a kitchen, The KP? ........Priceless.

Ooops, forgot about them

[bazza]

To be honest this is all a bit dated and based on the old Escoffier 'Brigade' system. These days it tends to be a bit more like this;

Head Chef
Sous Chef
Chef de Partie
Commis Chef

or in a lot of cases;

Chef
KP

No word from the OP? oh well, I guess we'll just chat amongt ourselves then

[SalinaA]

Might as well BAzza! Better than talking to oneself

This is all quite interesting I must say! I have never heard of half of these terms before!

But like you say these days it is quite minimised compared to that long list!

[Malcb17]

Welcome to the forum, I thought it was all done by magic and delivered by a very terse waiter..............

brilliant to see who does what.

Thanks for that

[Dumb Waiter]

I thought it was all done by magic and delivered by a very terse waiter..............

Terse? I think sir is mistaken.

[Malcb17]

Terse? I think sir is mistaken.

a very maligned and misunderstood group......

[www.noblexp.co.uk]

Wow thanks for all that, I am compiling a blog with articles about Chef's, if you don't mind me using your comment on there then let me know thanks. If you want to take a look and add something its www.cheftrousers.co.uk

Angela