It is usually the most respected position in the brigade station system, since it depends directly on the head chef or subchef. Although it is responsible for sautéing foods, the most important function lies in creating the sauces and sauces that accompany other dishes. Chefs will generally hold higher 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. To structure the kitchen and streamline the cooking process, chef Auguste Escoffier created a kitchen brigade at the end of the 19th century. This hierarchy was inspired by the training and experience he received as a chef in the French army.
Within his hierarchy of kitchen staff, he created and assigned more than 20 different positions. Nowadays, modern kitchens continue to use Escoffier's hierarchical kitchen system. However, depending on the size of the restaurant, the size of the brigade may vary. For example, a single independent restaurant may have a single executive chef and several line cooks.
The executive chef holds the highest position in the hierarchy of kitchen staff. Instead of preparing food, this chef is responsible for the managerial aspects of kitchen management. They are also in charge of the restaurant menu. The chef, also known as the head chef, works together with the executive chef.
Depending on the size of the kitchen, the head chef and the executive chef may be the same person. Their duties may include monitoring kitchen activities, tracking inventory, making purchases, and training new employees. The subchef, also known as subchef, is responsible for daily operations. If the kitchen is large, there may be more than one subchef.
This person overlaps somewhat in their duties with those of the head chef, and even replaces them as needed. There are many positions in this hierarchy, and each one plays an important role in the overall functioning of the kitchen. If a customer has a problem with food, it is up to the waiter or waitress to report it to the kitchen. The butcher chef, who is responsible for preparing meat and poultry before delivering them to his retrospective stations, can also prepare fish and seafood.
The subchef assumes much of the responsibilities of managing the kitchen, since the head chef has a more general role. Knowing the parts of a restaurant, the separation between the front and back of the house, together with the specific role of its employees, is an important concept to understand when working in the hospitality industry. Any function in a professional kitchen is very busy, especially when there is a rush for dinnertime, orders arrive in abundance, each dish is different, all dishes have different cooking times, but they all have to arrive at the table at the same time.