Food network fans know that some of their favorite celebrity chefs work and cook in their own restaurants, and you can make sure they run their kitchens with military precision from their own location as executive chefs to dishwashers and steamers. Each job has its specific duties, which are learned in a culinary school or in a job, and the best one does not deviate if one wants to stay at work. In overcrowded overcrowded kitchens, hierarchy is especially important to prevent chaos and keep these meals spread to customers in a timely manner.

Let's examine those jobs in well-managed and controlled businesses. Leave it to these French chefs to establish what is being taught and followed up in all the well-run kitchens, which are appropriately called, "the French brigade system:

Executive Chef (Chef Group) -
This is the best person who is usually responsible for running multiple jobs and may do very little cooking himself;

Chef Chef Cuisine -
Generally controls the entire kitchen, from staff management and costs, to working with suppliers and creating lists, such as the CEO of a company, largely depending on the right chef for help;

Sauce Chef (Second Chef) -
The second in command, literally translated "under the chef", this role will usually overlap with the chef; smaller kitchens may not contain one;

Chef de Partie (chef station or chef line) -
Again, in larger kitchens there may be specialized positions in the kitchen kitchen (see
Below) instead of a single chef who collects and cooks multiple types of dishes, this chef
Supervises the "junior" types assigned to specific categories;

Commis Chef (in training or trainee) -
A junior staff member who works under the leadership of the chef in order to know the specificities and generalities of a particular station, and often these people have recently completed or are still in the culinary school;

Kitchen Holder (Kitchen Assistant) -
Workers who help with tasks in the kitchen are less likely to receive formal cooking training; tasks include preparing basic food such as washing vegetables and peeling potatoes (but getting his own title). In the United States, we may refer to these persons as "Peony", and in the army this will be the duty of KP;

The dishwasher (Escuelerie) comes with its own title -
Scully, it can be a small room or a corner adjacent to the kitchen, where dishwashers and other kitchen works are being washed; in some films that are set in wonderful English palaces, we will often hear the title of "Skolery Maid" - well, that is where he grew up Term;

Well, we are now entering into sub-categories of workers who deal with only one category or one type of food and are supervised by Chef de Party (usually only in very large kitchens or in high-quality French restaurants):

Specific addresses can include:

Cooker of the butcher (also known as Boucher) - responsible for the preparation of meat and poultry (obviously not necessary in a strictly vegetarian restaurant);

Fish chef (also known as poissonnier) - prepare fish dishes;

Fry chef (aka friturier) - specializes in preparing fried food (do you think fast food joints have many of these?);

The grill chef (aka grillardin) - the master of all the foods that require roast (oh, wow, so if the steak or some fish need to roast, it is who does this already? Think about it);

Pantry chef (also known as garde manger) - The chef is responsible for preparing cold dishes, such as salads and desserts (but not necessarily in the store);

Pastry chef (also known as pastry) - now you are talking, this person should do all the good things;

Grilled Chef (also known as rotisseur) - the master of meat roasters and their sauces, (is this person doing this with a meat man, or what?);

Roundsman (also known as the chef de tournant, or the swing cook or the relief cooker) - someone fills the place when needed, so it seems that this person must be very skillful;

Sauté chef (also known as sausier or chef) - is often the most respected role in the brigade system, because this person can make or break a dish with sauce or broth (so do not bother this man, for paradise);

Vegetable chef (aka entremetier) - as the name suggests, responsible for all vegetables, soups, starches and salads. In very large kitchens, there may be more than one;