Kitchen Oppotunities

KITCHEN PORTER
To be responsible for washing the restaurant dishes and all the kitchen utensils, as well as cleaning all the larger items of kitchen equipment and the food production areas

COMMIS CHEF
Within a larger kitchen, you will work under a Chef de Partie; you are to learn the stations or range's responsibilities and operation

DEMI CHEF
Often known as Line Cooks or Station Chefs, but in many French restaurants they retain their traditional title: "Demi Chef de Partie", although they may be called by different names. Demi Chefs play a pivotal role in the kitchen

CHEF DE PARTIE/SENIOR CHEF DE PARTIE
Also known as a "Station Chef" you are in charge of particular areas of production. In large kitchens each Chef de Partie could be in charge of several Commis Chef or Kitchen Porters. Chef De Partie's are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook" and so on as required

JUNIOR SOUS CHEF
Operates as an assistant to a Sous Chef, which means they are responsible for the majority of the same duties and responsibilities, such as inventory, kitchen staff management and food preparation. Junior Sous Chefs are mostly employed by larger kitchens and cruise ships that have staff requiring additional leadership

SOUS CHEF
Head Chef's right hand: Sous Chef de Cuisine also Under-Chef of the kitchen is "the second in command of the kitchen; the person ranking next after the Head Chef." Because the Sous Chef is second in command, they hold a lot of responsibility in the kitchen, which can eventually lead to promotion

HEAD CHEF
The person responsible for everything the kitchen produces; they co-ordinate the distribution of tasks amongst their teams, ensuring that the work progresses as it should, within the time available

EXECUTIVE SOUS CHEF
Reporting to the Executive Head Chef; responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations and also responsible for the writing of menus

EXECUTIVE HEAD CHEF
An Executive Head Chef has a huge range of duties and responsibilities within a large Hotel or a site with multiple kitchens. When the restaurant is not occupied with actively serving patrons, as in between meal times, the Executive Chef is expected to modify and create new menus as needed so that they remain effective for the purposes for the restaurant or other establishment

The Executive Head Chef may also be called upon to use this time to create a wide variety of new dishes for his or her kitchen. In addition, the The Executive Head also performs many administrative duties, including ordering supplies and reporting to the head of the establishment

PASTRY CHEF
Makes baked goods such as pastries, cakes, breads and desserts. In larger establishments, the Pastry Chef often supervises a separate team in their own kitchen