A chef is trained to master culinary forms, but also to offer creative innovation in the menu, preparation and presentation. A cook is trained to master forms of. The grill chef, or grillardin, is a line chef responsible for preparing all grilled foods, such as steaks or chicken. A chef will plan the menus, interact with kitchen and restaurant staff, and ensure that your food meets high quality standards.
It could be for a family reunion in a restaurant or a wedding celebration at a hotel. This means cooperating with the restaurant manager or banquet manager to encourage a great casual or elegant dining experience. In addition to the menu, the executive chef is responsible for ensuring that the kitchen runs smoothly by supervising the other chefs. 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.
Similarly, the number of folds on the hat shows how many culinary skills and techniques the chef has mastered. A line cook can work hard and get promoted, and eventually achieve the title of subchef or 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. They rank second after the subchef and third or fourth in the ranking, depending on whether there is a head chef and an executive chef.
A different kitchen can combine several types of cooks or even separate a station into several stations, each with a chef. This chef specializes in a certain type of menu and teaches other chefs how to prepare this menu. 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. The head chef, or chef de cuisine, is among the sub-chefs and executive chefs in the kitchen hierarchy.
Many chefs attend culinary school to master their craft and prepare to work in the hospitality industry. 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. 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.
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.