The sub-chefs act as assistants to the master chef and work under his direction. Your responsibilities may include monitoring kitchen inventory, assigning staff schedules, and overseeing the cleaning, training, and organization of kitchen staff. The subchef is the second-in-command of the kitchen. The subchef assumes much of the responsibilities of managing the kitchen, since the head chef has a more general role.
They direct the way food is presented on the plate and are responsible for quality control of food. They also play a much more practical role in managing existing staff and training newcomers. Depending on the restaurant and on the person himself, like the executive directors of the business world, the head chef usually leaves much of the daily operation of the kitchen to people at a lower level, such as the subchef. A different kitchen can combine several types of cooks or even separate a station into several stations, each with a chef.
Chef de Cuisine is the traditional French term and, although it's a little more common in European kitchens, head chef is the most frequently used title around the world. The difference between a chef and a cook is that a chef assumes a more managerial role with his responsibilities. Becoming a chef requires years of education and experience, from entry-level positions to the ultimate goal of executive chef. 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.
In addition to the menu, the executive chef is responsible for ensuring that the kitchen runs smoothly by supervising the other chefs. This is because they are responsible for managing different sections of the kitchen, such as butcher, fish chef, fried chef, grill chef, pantry chef, roast chef, roast chef, sauté chef, vegetable chef and pastry chef. The legendary chef Georges-Auguste Escoffier brought order to 19th century European kitchens by creating the Brigade System, the chef system that is still used today. More of a practical chef than an executive chef, the assistant chef supervises all other chefs, even teaches them, corrects techniques and cooks as needed.
This chef specializes in a certain type of menu and teaches other chefs how to prepare this menu. Because of the many facets of their work, Sous Chefs are generally experienced chefs with high levels of knowledge in cooking equipment and techniques. The Commis Chef depends on a specific Chef de Partie to learn everything about that station and how it works.