Back to: Food and Nutrition SS 1
Duties and Responsibilities of Various Chef’s
SOUS CHEF
His responsibilities are nearly identical to those of the executive chef.
He is the executive cook’s right hand and is in control of the kitchen’s day-to-day processes.
In terms of regular operations, he reports to the executive chef.
He is in charge of the kitchen’s day-to-day operations.
The number of sous chefs in a broad company will vary based on whether there is a different kitchen for each restaurant.
CHEF DE PARTIE (CDP)
For different section in the kitchen, there are different CDP’s who generally, work with the help of the different apprentices and commis.
Various CDP’s and their duties and responsibilities are as follows:
• SAUCE COOK/CHEF SAUCIER:
He prepares the “entree,” which is to sell all of the pork, poultry, and game birds (such as turkey, pigeon, and so on), especially those that are not roasted or grilled. He does his own mise-en-place (placing everything in its proper place), which means planning for everything ahead of time by cutting, slicing, and gathering the requisite ingredients for a variety of products. He will get ready-to-eat meat cuts from the larder department.
• ROAST COOK/ CHEF ROTISSEUR:
He is responsible for the preparation of all the roast and grill items. This section also contains the deep-frying section and also prepares accompaniments, sauces and garnishes for roast and grills.
• FISH COOK/CHEF POISSONNIER:
Except for the deep-fried and grilled fish all the fish preparation are prepared here along with the accompaniments, sauces and garnishes. So, a thorough knowledge of various recipes and accompaniments is a must in this department.
• GRILL COOK/ CHEF GRILLARDIN:
He is the in-charge of grilling various dishes. Sometimes these chefs work under the roast section.
• VEGETABLE COOK/CHEF ENTREMETTIER:
All the vegetables and potato other than deep-fried prepared here under this section.
• SOUP COOK/CHEF POTAGE:
These sections prepare all the soups and their accompaniments and the garnishes are also prepared by this chef. Great care should be taken because it gives the impression about the meal which is to be followed.
LARDER COOK/CHEF GARDE MANGER:
It is the cold section of the kitchen which is generally concerned with the pre-preparation of the food which is cooked by another department. This includes the preparation of the game, poultry, and fish. Cleaning and portioning of meat are also done in this section. Also, this department is responsible for the preparation of hors de oeuvres, salads, canapés, sandwiches and butchery section etc. So, the work of this department is unending and continuous throughout the operations.
• INDIAN SECTION COOK:
This department is responsible for the preparation of all Indian dishes given in the menu, which includes tandoor, halwai, curry, rice, vegetables etc.
• PASTRY COOK/ CHEF PATISSEUR:
His work is specialized and all the continental sweets, pastries and bakery product prepared in the pastry section.
• RELIEF COOK/CHEF TOURANT:
He is a relief cook who takes over a section when a particular CDP goes on leave or has an off day. He is generally
a senior chef who is an all-rounder. He has got knowledge of all the departments.
• BREAKFAST CHEF/ CHEF DE PETIT DE JEUNER:
His duty starts very early. He is responsible for complete breakfast service after his work, he prepares mise-en-place with the next cook.
• STAFFS COOK:
He generally prepares for the staff.
• COMMIS:
The people help in doing mise-en-place.
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