YoungBuzz Counselor - If you’re considering pursuing a culinary career, it’s important you understand the various types of job positions commonly held by professional chefs.
Mar 21, 2011
• Executive Chef, also known by the term Chef de Cuisine, is the professional pinnacle to which many chefs only aspire. You in a role as Executive Chef would be in charge of the kitchen. You would direct the responsibilities of assistant chefs and be the creative persona planning, creating and approving the dishes as well as the menu.
• Sous Chef, or Assistant Chef, directs multiple assistant chefs, cooks and kitchen staff as well as figure into the culinary creation of dishes and menu.
• Senior Chef, formally called Chef de Partie, usually is assigned one particular menu specialty in which he or she excels. He/she also directs the prep work of minor kitchen staff and assistant cooks in their area.
• Demi Chef is very similar to Senior Chef. Customarily one would specialize in one particular type of dish and perhaps direct the prep work of staff key to their specialty. A good example would be sushi chefs.
• Pastry Chefs may be solely responsible for creation of the dessert menu. They may also work in concert with bakers, chocolatiers and others with very specialized dessert and pastry roles. Pastry chef colleges focus exclusively on training for this delicious job position.
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