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Becoming a Chef: Specialty Chefs and their Responsibilities
by Mike Churchill
Published on this site: September 15th, 2006 - See
more articles from this month
When most people talk about becoming a chef, it is assumed their goal
is to attain the title of Executive Chef. However, there are many specialty
chef positions available to those who have the proper culinary arts training.
If you dream of becoming a professional chef, take a few moments to look
over the list below. While small restaurants might not offer all the positions
listed, you'll likely find them in many larger restaurants in popular
cities such as San Francisco or Miami.
Culinary school instructors advise building your skills in the various
specialties in order to move up in position and responsibility.
- Line/Station Chef - An entry-level position for those just
out of cooking school, a Line or Station Chef (also called a Line Cook)
prepares one type of food. Vegetable Chef/Cook, Fry Chef/Cook and Grill
Chef/Cook are commonly known titles. There are normally several line
chefs at each restaurant.
- Garde Manger Chef - The Garde Manger Chef requires special
culinary arts training in working with cold food preparations. Dealing
exclusively with cold sauces, the Garde Manger Chef creates and prepares
vinaigrettes and dressings. S/he is also responsible for developing
new salsas, pickles, chutneys and relishes. Other dishes are often created
to include the sauces or relishes the Garde Manger Chef prepares; for
example, swordfish with mango chutney would be a collaborative dish
between the Garde Manger Chef and the Executive Chef.
- Pastry Chef - Responsible for all the breads, pastries, cakes
and confections, the Pastry Chef has a sweet job. As a Pastry Chef,
you'll have the responsibility of developing and designing the dessert
menu as well as all bread items used by the restaurant. Creativity and
an eye for beautiful presentation are must-have qualities.
- Sous Chef - The second in command behind the Executive Chef,
the Sous Chef is a conductor of sorts. S/he is usually a culinary school
graduate with several years of practical work experience under their
belt. They finish and/or decorate special dishes or presentations; however,
they also have many responsibilities that are not cooking related. A
Sous Chef maintains kitchen records, estimates the types and quantities
of food that need to be purchased, inspects the kitchen along with its
equipment and utensils, and assumes the role of the Executive Chef in
her/his absence.
- Executive Chef - Normally a cooking school graduate with exceptional
experience in all aspects of cooking, the Executive Chef is the final
authority in the kitchen. The Executive Chef oversees the kitchen staff
and directs the preparation of all food. His/her responsibilities might
also entail allocating serving sizes, ordering food and/or supplies
and assigning work schedules. The Executive Chef helps create and approve
menu items and daily specials.
As you can see, becoming a Chef can mean several different things, depending
on your passion, your education and your experience. Not all strive to
be Executive Chefs. Those with a love for sweets might acquire culinary
arts training with a strong emphasis in pastries in order to later open
their own bakery. The possibilities are endless yet are certainly obtainable
for those who have talent, passion and a love of cooking.
Mike Churchill - provides online marketing support for Le Cordon
Bleu College of Culinary Arts in Miami. Cooking school applications are
currently being accepted. If you have a love of cooking and are in Miami,
culinary school could be your next step. Visit us online today at http://www.miamiculinary.com.
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