Chef

As a chef or chef (French Maître de Cuisine or Chef de Cuisine ) is defined as the person who lead the kitchen brigade ensures the operational kitchen operation in fine dining establishments. Subordinate to him are the Sous Chef ( his deputy ), the head of mission, Chef de Partie ( Altgesellen ), Young Chefs ( Commis de Cuisine ), trainees and support staff ( dishwashers, kitchen helpers ). Depending on the size of the gastronomic enterprise is a chef, the supervisor of the chef. In companies with multiple kitchens and a large guest capacity, the chef takes care of the coordination of staff, purchasing and hygiene. The duties of the chefs include, for example:

  • Guidance of staff members in all kitchen technical issues
  • Announcement of the table and dining consequences ( advertise )
  • Training of apprentices
  • Staff scheduling ( shift operation, contingency planning )
  • Menu design ( day ticket, regular map )
  • Goods Shopping

A Chef de Cuisine has extensive catering knowledge he has gained over many years and work stations. Depending on the country leading chefs usually have a nationally recognized chef title.

He imputed are:

  • Sous Chef, Executive Sous Chef also; deputy
  • Junior Sous Chef
  • Chef Tournant ( Chef de Partie with universal application area ), which the Chef de Partie (post chief ) is equivalent to
  • Apprentice de la Cuisine ( Apprentice of the respective academic year )
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