The saying “too many cooks spoil the broth” doesn’t actually apply when it comes to restaurant kitchens. In fact, behind the doors - where all the magic happens - there are a number of chefs who work together to produce your favourite Chinese/Thai/Italian (insert your favourite food here) dish.
If you love food, teamwork, organised chaos and working in a fast-paced environment, then a restaurant kitchen could be the right place for you. But you’ll first have to get to know all the positions available in the restaurant engine room.
Jobs that require up to 10 years’ experience
The executive chef is responsible for making the administrative decisions for the restaurant, from supervising other kitchen personnel to crafting the menu and making sure the lights work. The role usually involves 12-hour days.
This is the person who oversees the culinary operation and business aspects of restaurant chains or hotel dining. Their main priority is to ensure that best practices are implemented and commercial growth is achieved. Business acumen is needed for this role.
Chef de cuisine
The chef de cuisine is in charge of all activities related to the kitchen and every functional chef in it. S/he corrects small inconsistencies in dishes, tests new recipes, and orders food and calculates the costs of all goods. Known as head chef in smaller establishments with no executive chef.
The second in charge and hands-on day-to-day manager of the kitchen. The sous chef is usually the most senior chef in the kitchen and directly guides the line cooks. They are the last checkpoint between preparation and table.
Jobs that require up to 4 years’ experience
Junior sous chef
The junior sous chef will usually graduate to the official role after a year as a junior. They help prepare the line during the day, help oversee lunch, become a cook at night, and then make sure everything is wrapped, labelled, and organised.
The boss of the pastry section, which means deserts! They manage the pastry line cooks and report to the sous and executive chefs. The pastry section is a world of its own and is usually slightly separated from the main kitchen.
Jobs that require up to 0 - 1 years’ experience
Line Cook/trainee chef
This is the person who would have cooked most of your meal and everybody else’s in the restaurant. They are responsible for prepping ingredients and assembling dishes according to restaurant recipes and specifications. The role is a great stepping-stone into the industry and where most trainee chefs start.
Support person responsible for deliveries that come into the restaurant and keeping the kitchen clean so the chefs and cooks can do their jobs efficiently. This involves mopping floors, cleaning workspaces and making sure cooking utensils are washed and ready to go.
The dishwasher position offers another stepping-stone into the business. As well as washing dishes, glassware, pots and pans with dishwashers or by hand, the job also includes lending a general hand around the restaurant.
Original article: https://ec.europa.eu/eures/droppin/en/blog/what-does-everyone-do-restaurant-kitchen