This week I have been thinking about the different positions and levels in the kitchen.
The head chef looks after the day-to-day running of the kitchen including ordering, stock control, menu planning and health and safety and hygiene and all the relevant paper work of the kitchen.
The sous chef is responsible for this on the head chef’s days off.
A chef de partie is responsible for their own section in the kitchen and should be able to jump around all the sections, a useful skill to have.
A commis chef is the most junior position in the kitchen. Usually either fresh out of college or school, or with little experience or should be given direction and instruction from the more senior members of the kitchen.
My question is how much can these positions overlap and how difficult are they do understand by people who don’t have any experience of working in a kitchen be that a hotelier or a chef just starting out.
We have had some instances of places looking for commis chefs when in fact they need someone with more experience who can cover on the main chef’s days off. And equally ask for a sous chef when they really just need a reliable pair of hands.
How do these positions vary on the size of the kitchen?
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