KITCHEN BRIGADE.

Executive chef.- Every kitchen has a chef or executive chef who is responsible for all the operations of the entire kitchen.

Head chef.- The head chef does more supervision than cooking, In small restaurants the head chef may prepare food assisted by other cooks and apprentices.

Sous chef.- A sous chef plans and directs food preparation and work activities. They're employed in restaurants, hotels and similar establishments on cruise-ships.

Chef de partie (CDP).- As known as the ''station chef'' or ''line cook'', is in charge in particular area of production. In large kitchens, each chef de partie might have several cooks and/0r assistants. In most kitchens however,  the chef de partie is the only workjer in the department.

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