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THINRONNA's Photo THINRONNA Posts: 3,618
4/16/15 8:13 A

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It is all part of the organisation of a kitchen. It is part of the brigade system that Escoffier established. The larger the kitchen the more of these types of staff you need. All chef are not equal and at not in the same place in their learning. A student fresh out of culinary school will need practical experience in the various stations in the kitchen for quite sometime before they could hope to attain a Head chef or Executive Chef position and so aside from assisting a food establishment to run effectively it helps new cooks learn to become chefs.

Here is link that gives an overview of most of the positions:

en.wikipedia.org/wiki/Chef

Large Hotels or resorts will have an Executive Chef who probably a sous chef assistant and then their will Chef De Cuisines for each of the restaurants with the brigade staff under them. Chain hotels will even have a Corporate Execute Chef that is above the individual Executive Chefs in the individual hotels.

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LADYIRISH317's Photo LADYIRISH317 Posts: 56,373
4/5/15 11:22 P

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Okay, I already knew Executive Chef and Sous Chef. But since I started watching Food Network, I've learned there are ranks I've never heard of. Chef De Partie? Chef De Cuisine (I thought all chefs were)? Chef Tournant? I even heard one call herself a "roundsman" (she worked at a country club).

Could someone please clarify for me?

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