Kitchen Staff

Kitchen Staff
Hierarchy in the Kitchen
As in all administrations, there is a hierarchy in the kitchen. Each kitchen includes a chef and his assistants. The number of ranks may vary according to the importance of the cuisine. This hierarchy phenomenon is valid for all kitchens. Meals coming out of the kitchen are prepared by a team. This team consists of chief cook, kitchen porter, master cook, assistant cook, trainee chef and kitchen steward. Today, however, these levels have professional names.
Kitchen Manager: Chef-Chief, Second or Assistant Chef- Kitchen porter
Section Manager: Cold store chef, Hot pot chef, Vegetable and soup chef, Fisherman chef, Grill-kebab chef, Butcher chef, Patisserie chef, Banquet kitchen chef, Personnel kitchen chef, Backup master chef
Assistants: Kitchen Busboy, Kitchen Porter, Trainee chef, Kitchen Steward and Cleaner
International Names of Cooks
• Chef de Cuisine: Chef-Chief
• Executif Chef: Executive Chief
• Sous Chef: Second chef or Assistant chef
• Chef de Partie: Section chief
• Chef Garde-Manger: Cold store chief
• Chef saucier: Sauce chef or hot pot chef
• Chef enremetier: Vegetable and soup chef
• Chef poissonier: Fish chef
• Chef rotisseur: Griller or kebab chef
• Chef Boucher: Butcher chief
• Chef patissier: Pastry chef
• Chef de partie du benquet: Banquet kitchen chief
Source: Mutfak Teknolojisi, Cemal TÜRKAN