News

Did you know that in a large restaurant or hotel kitchen, there are five chef levels that contribute to the smooth operation of food preparation and service? Chef levels are the hierarchy of chefs in large kitchens, with each chef having their own set of responsibilities that they complete each shift to prepare ingredients and dishes. Restaurants or establishments with smaller kitchens may combine positions but there's typically always an executive chef or head chef who leads everyone.

Here are the five chef levels within the hierarchy:

Executive Chefs are at the top of the hierarchy as they're in a managerial position. They don't normally have cooking responsibilities, but instead their duties are more administrative, focusing on how the kitchen is operating. They may design and plan menus, establish kitchen standards, and prepare budgets. They ensure the restaurant has minimal waste by monitoring kitchen stock levels and ordering the correct supplies. Executive chefs typically work closely with the restaurant manager to develop effective business strategies and hire new employees for the kitchen.

Chef de Cuisine (Head Chef). Smaller restaurants may not have an Executive Chef and instead have a Head Chef who can complete administrative and cooking tasks. The head chef has a more hands-on role, working closely with the other chefs in the kitchen to oversee and guide them, ensuring the kitchen is operating correctly and everyone is following the restaurant's standards. Head Chefs may also be responsible for training new kitchen employees.

Sous Chef. They report directly to the Head Chef or Executive Chef. Kitchens typically have multiple sous chefs, such as one or two for each shift. A sous chef's responsibilities may overlap with a head chef's as they direct kitchen operations, also train new employees, oversee the repair or maintenance of kitchen equipment and appliances, and cook as necessary.

Commis Chef (or Line Cook). Cooks food according to the menu, working on the line in specific stations (e.g., grill, sauté, fry). They follow the instructions of the sous chef or head chef and are responsible for the timely preparation and plating of dishes.

Chef de Partie (Station Chef). In large kitchens, there can be up to 10 stations with each having its own Chef de Partie. Smaller kitchens may combine these stations, so one chef has multiple roles. Some of the more common Chef de Partie roles include:

• Sauciers (Sauce Chef) who prepare sauces and gravies to accompany dishes. They may also prepare soups and stews and sauté ingredients.
• Poissonnier (Fish Chef) who prepares all fish and seafood dishes and can also be responsible for obtaining fresh fish from the markets.
• Grill Chef. A Grill Chef slices, cuts, shreds, tenderises, skewers and grills meat and vegetables.
• Fry Chefs prepare fried food items in a deep fryer or frying pan.
• Vegetable Chefs prepare and cook vegetables and starches and may also be responsible for soup and egg dishes.
• Swing Chefs have experience in all the kitchen's stations so they can assist other station chefs when they're busy.
• Pantry Chefs, also known as Garde Manger, prepare cold dishes, such as salads, cold appetisers, and charcuterie. They may also prepare garnishes for dishes to enhance the presentation.
• Butchers prepare meat, poultry, fish, and seafood, then send it to the proper station to cook. In smaller kitchens, butchers may also undertake the responsibilities of a fish chef
• A Pâtissier - or Pastry Chef - prepares and bake all pastries, baked goods and desserts and are typically responsible for creating the dessert menu.
• A Junior Chef, also known as a Commis Chef, work with station chefs to learn more about the kitchen environment. They're typically recent graduates new to the culinary field and may assist station chefs by chopping, mixing and measuring ingredients. When station chefs don't need assistance, junior chefs may work with a kitchen porter or food expeditor to unpack inventory, ensuring the kitchen has the necessary supplies and ingredients.

Other roles in the kitchen include a Prep Chef who is responsible for preparing ingredients ahead of time, such as chopping vegetables, marinating meats, and making stocks; a Dishwasher whose job it is to clean dishes, utensils, pots and pans and keeps the kitchen equipment clean; an Expediter who acts as the middleman between the kitchen and the dining room and organises orders, ensures they are prepared correctly and plates dishes before sending them out to the servers; Kitchen Porters, whose roles are similar to that of a dishwasher, but with additional duties such as maintaining kitchen cleanliness, assisting with basic food prep, and organising supplies.

In preparation for these roles, Capsicum’s range of courses include the Professional Chef Programme (full or part-time), the Professional Patisserie Programme, the Advanced Professional Chef Programme, the Foundational Cookery Programme, the Assistant Baker Skills Programme, the combination Professional Chef and Pastry Programme and the combination Foundational Cookery and Assistant Baker Skills Programme.

For more information visit www.capsicumcooking.co.za, telephone 0861112433 or email chef@capsicumcooking.co.za.

Capsicum campuses are located at:

• Boksburg: Bartlett Lake Office Park, Cnr Leith/Trichards Road.
• Cape Town: 358 Victoria Rd, Salt River.
• Durban: 300 Granada Square, 16 Chartwell Dr, Umhlanga Rocks.
• Johannesburg: 3 Keyes Ave, Rosebank.
• Nelson Mandela Bay: 1 Newmarket Rd, Greenacres, Gqeberha.
• Pretoria: Menlyn Square, Ground Floor, South Building, 134 Aramist Ave.
• Ruimsig: Block D, 144 Peter Road.