top of page
  • Writer's pictureAdmin

WHO'S WHO IN THE KITCHEN - Food and Beverage Service Training #6


1. Executive Chef:

In charge of a group of restaurants. In a hotel group’s restaurants or chain of restaurants, the executive Chef will make decisions affecting the group.

2. Sous-Chef de Cuisine and Junior Sous-Chef de Cuisine:

Both support the head Chef and are active in preparing dishes. Might be in charge of a specific department.

3. Commis Chef:

A Chef in-training who plays a supportive role, learning from the Chef de partie.

4. Head Chef or Chef de Cuisine:

Oversees kitchen staff and ensures that operations run smoothly.

5. Senior Chef de Partie and Junior Chef de Partie:

Line cooks or station Chefs. In charge of specific sections in the kitchen.

6. Pastry Chef:

In charge of the pastry kitchen. May have a similar structure of Chefs working below them as the head Chef does.

Watch Waiter Training Video Courses, Barman Training Video Courses, Hotel Training Video Courses, Restaurant Training Video Courses, and Bar Training Video Courses.

Follow us:

Hotel Training | Service Training | Hospitality Training | Restaurant Training | Waiter Training | Bar Training | Hotel Video Courses | Service Video Courses | Hospitality Video Courses | Restaurant Video Courses | Waiter Video Courses | Bar Video Courses

86 views0 comments


bottom of page