Different Types of ChefsPosted by jonny weston on October 24th, 2017 A kitchen has different levels of professional chefs working together. The different types of chefs are divided into the following
 Chef de Cuisine
An executive chef also known as ‘Chef de Cuisine’ is basically the chef who heads the kitchen just like a boss would. There can be only one executive chef per kitchen. Only Trained Chefs USA who have put years into formal training in culinary schools get to the level of an executive chef. Executive chefs oversee all the work in the kitchen to ensure everything runs smoothly. They also plan the menu and the new dishes on the menu.
Sous Chef
An executive chef has a right hand in the kitchen who is known as the ‘sous chef’. These Professional Chefs USA micromanage the activities of the kitchen and look into all the details of the dishes. An executive chef does not look into the cooking duties of the kitchen whereas a sous chef does this.
Pattisier
A pattisier is another name for a pastry chef. Pastry chefs are trained in baking pastries, desserts, breads, puffs, pies etc. Pastry chefs are trained chefs USA who spend years in culinary schools specializing in baking and desserts.
Chef de Partie
Also known as the station chef, the chef de partie is in charge of only one part of the restaurant’s kitchen such as grill, salads, appetizers etc. They usually work under the executive chef and the sous chef.
Saucier
The main role of a saucier is to prepare all the sauces used in the dishes.Sauces are an integral part of European cuisines and need a special skill to create the best sauces.
Poissonier, Entremetier and Rotisseur
A chef who specifically deals in preparing and cooking seafood is called a ‘poissonier’. The entremetier is a chef who cooks mostly vegetarian food such as potato dishes, soups etc. A rotisseur is trained in cooking various types of meats from the roasting, braising, broiling and grilling.
Pantry Chef
This chef is in charge of the entire pantry such as the cold items such as salads, dressings etc. His main job is to make the food look presentable.
Commis
Also known as the line cook, this an entry-level position where a lot of professional chefs USA start from when they are younger and less experienced. There is no specific task assigned to a commis chef as he/she learns a little of everything on the way up to the executive chef.
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