A chef who is in charge with all the matters about cooking is referred to as “sous chef” or “second chef”. He is the one generally tasked with the responsibility of supervising the entire kitchen personnel (line cooks, prep cooks and dishwashers), although he may sometimes do some actual cooking from time to time. A “chef de partie” or “station chef” refers to the chef who is responsible for a particular cooking station and is the one doing the actual cooking. They are usually organized into specific sections and there are separate chefs for the roasting section, grilling, sautéing, etc.
Posted on: Sat, 29 Mar 2014 16:56:54 +0000
Trending Topics
Recently Viewed Topics
© 2015