Tag Archive: Commercial
Kitchens can be hectic places, and a definite hierarchy (known as the French Brigade system) exists in modern kitchens to help it run as seamlessly as possible.
It is important to understand the hierarchy and its various positions, especially if you are a chef. Below we’ll start from the top and work our way down through the hierarchy.
1) Executive Chef
Otherwise known as the group chef, the executive chef’s role is predominantly a management position that involves minimal cooking. They can usually be found in larger establishments and are responsible for controlling numerous outlets.
2) Head Chef
The Chef de Cuisine is responsible for the entire kitchen, with their duties encompassing the management of kitchen staff, generating menus and monitoring costs and ordering products like double door bottle coolers, such as those found at https://www.fridgefreezerdirect.co.uk/commercial-bottle-coolers/double-door-under-counter-bottle-coolers. The majority of head chefs will delegate the day-to-day kitchen tasks …