Today, in this very short Free Chef Training Tutorial, we will learn Job Responsibilities of Kitchen Staffs.  We all know kitchen is a very important place for any hospitality business and working there is a challenge and a great honor as well. From this tutorial you may not get good conception about each of the job positions but at least this will help you to know about different ranking in kitchen department. Hope you will find this useful.

1. Executive Chef: Leader of the kitchen, purchasing, menu planning, guest contact, food cost, roster,
2. Executive Sous Chef: Replace the Chef on leave and assists in scheduling, execution, training, scheduling
3. Sous Chef: Responsible for one restaurant
4. Saucier: Prepares meat dishes and sauces, poultry game, seafood, hot appetizers
5. Fish Cook ( Poissonnier): Prepares fish & seafood dishes
6. Entremetier: Prepares soups, vegetables, potatoes, vegetarian, egg & cheese dishes
7. Garde-manger: Production of all cold dishes, as salads, appetizers, terrines, cold buffets, show pieces
8. Butcher: Production and storage of all meat and seafood products, portioning of food items
9. Pastry Cook ( Patissier ): Preparation of all desserts, cakes, pastries chocolates, ice creams, show pieces, bread
10. Night Chef: Prepares dishes for night menu, Prepares mice en place for breakfast
11. Diet Chef: Production of diet and healthy foods
12. Staff Chef: Prepares daily menu for staff cafeteria
13. Artist: Prepares decoration, sculptures, ice carving, etc.

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Tagged as: Chef Training, Cooking, F & B Production, Kitchen