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Culinary Arts Job Titles
Culinary art is the art of preparing food and a person who has mastered this art is known as a cook. In the kitchen, the chef is a person in a white jacket and a white hat with full knowledge and skills in cooking. Basically there are two types of chefs or culinary roles and they are Chef (Chef de Cuisine) and Sous Chef (Deputy Chef).
The word chef comes from the French and means king and this tells us that a chef is in charge of something and here it means overseeing all the culinary arts in the kitchen. The head chef is sometimes called “chef de cuisine” or “chief chef” and is in charge of the entire kitchen. Every aspect of the catering operation, including menu planning, purchasing, hiring and staffing is under his supervision. The head chef has full responsibility for the food that comes out of his kitchen. One important point to note is that even if a master chef has mastered all the techniques of cooking, the person on the premises does not cook. He just manages the entire system that runs in the kitchen.
The head chef is in charge of everything going on in the kitchen and is in charge of the main things in the kitchen such as the desk, phone and blackboard. A knife, a whisk or a sauté pan does not mean a great cook even though they are responsible for the results.
Another person in the kitchen who has mastered the art of cooking is the Sous Chef or Second Chef. The main job of the second chef is to supervise but unlike the main chef a souse chef can sometimes cook the real thing when needed. In addition to occasional cooking, the second chef oversees the kitchen as the head chef and supervises the kitchen staff, line cooks, cooks and dishwashers, chases, or sends orders to the line cooks and ensures that the team works together to achieve it. good results on time.
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