Even within a career as a chef, you can specialize in a niche, such as vegan cuisine, a particular type of ethnic food, comfort food, or even cooking on food trucks. There are a lot of options, and a good place to start is with a general culinary degree or certificate. Chefs will generally hold higher-ranking positions in a kitchen. In addition, a restaurant usually has management chefs and specialized chefs.
Each type of chef can cover a variety of different tasks, from organizing and training to developing menus and creating recipes. Becoming a chef requires years of education and experience, from entry-level positions to the ultimate goal of executive chef. In general, there is no hierarchy among specialized chefs. Each of them is an expert in their specific field.
Chefs usually hold entry-level positions in a kitchen and are trained by specialized chefs. They are more likely to cook according to the recipes given to them and to flow between different cooking positions as needed. A line cook usually gains experience in the position. They will learn different cooking styles from the hands of chefs specialized in cooking.
However, smaller establishments may have a head chef or a person who combines multiple functions. In some cases, that person could simply be the owner. Executive chef and head chef are often used interchangeably, but not always. When a restaurant has both, the functions vary quite a bit.
The head chef, or chef de cuisine, is among the sub-chefs and the executive chefs in the kitchen hierarchy. When a kitchen has a head chef, that person usually alternates between the kitchen line and management; like the executive chef, the head chef helps develop the menu items, directs the kitchen staff and may or may not get behind the line from time to time. Like a kitchen assistant, a kitchen assistant is in an excellent position to move up the ranks to become a subchef or head chef. A line cook, or assistant chef, is usually an entry-level position in a kitchen.
This person cooperates with other cooks to prepare dishes for an independent restaurant, a hotel restaurant, or a virtual restaurant. A line cook can work hard and get promoted, and eventually achieve the title of subchef or executive chef. They work under the orders of the subchef or executive chef to ensure that all food prepared and placed outside their station has the highest level of quality and appearance. Many chefs attend culinary school to master their craft and prepare to work in the hospitality industry.
They rank second after the sub-chef and third or fourth in the ranking, depending on whether there is a head chef and an executive chef. Specifically, this chef runs the fryer, while other chefs will take care of the things that need to be fried in the pan. Similarly, the number of folds on the hat shows how many culinary skills and techniques the chef has mastered. The difference between a chef and a cook is that a chef assumes a more managerial role with his responsibilities.
In managerial chef positions, there is an established hierarchy because these chefs have the most responsibility in the kitchen to ensure the overall success of the restaurant. The chef in charge of the fish and seafood part of a restaurant or hotel menu is known as a poissonnier or fish chef. These chefs work with station chefs as apprentices or apprentices to expand their skills in the kitchen. Anyone who wants to become a subchef or redman one day will probably do the rounds as a kitchen assistant to better understand all areas of the kitchen and the cooking line.
However, since the executive chef oversees the entire kitchen, the subchef will direct the cooking line and perform other comprehensive kitchen tasks in his absence...