Restaurant jobs briefly explained
Working in a restaurant can be complex. Because there are many different job titles that at first glance do not reveal what this job is about.
A companion cook is a great help in every restaurant. (Photo by: Wavebreakmedia / Depositphoto.com)
The assistant cook is also called kitchen aid or aide de cuisine and refers to a helper in the kitchen.
The boucher is responsible for preparing meat in the kitchen. The job title comes from the French and means butcher or butcher.
The person who takes care of the drinks outside the bar is called the buffetier. A buffet is therefore a waiter, so to speak.
Chef de Cuisine
Chef de Cuisine means chef in German. This is responsible for the entire general process in the kitchen, such as purchasing goods, menu and duty rosters.
Chef de Partie
The Chef de Partie could be compared to a department head, because this person is responsible for a certain area in the kitchen, for example barbecuing.
The Chef Entremétier is the department head of the side dishes.
The Chef Gardemanger is the head of the cold food division.
The chief instructor is responsible for all apprentices.
The Chef Pâtissier is the department head of the kitchen confectioners or bakers.
The Chef Saucier is the head of the "Sauces" division.
Chef Tournant is the head of the Springer department.
The Chief Steward is essential for the smooth running behind the scenes of a restaurant.
Commis de Partie
The Commis de Partie is often called the Commis de Cuisine and describes the post of the young chef.
The Commis Pâtissier is a young chef specializing in desserts.
The Commis Tournant is a young chef who is used as a jumper in all areas.
The Corporate Chef heads all kitchen staff.
The kitchen staff must be managed by a good corporate chef. (Photo by: Wavebreakmedia / Depositphoto.com)
Demi Chef de Cuisine
This item describes the deputy chef.
Demi Chef de Partie
Demi Chef de Partie is a deputy head of department and shift manager.
Demi Chef Pâtissier
Demi Chef Pâtissier designates the deputy head of the kitchen confectioners.
The Entremétier is responsible for the side dishes, egg dishes and vegetables.
A food designer is responsible for the visual design of the food.
Food Production Controller
The controller is responsible for cost optimization, but also for the warehouse.
Food Safety & Sanitation Officer
This position is about compliance with food regulations and laws.
cook The breakfast cook prepares breakfast, be it in buffet or brunch form.
The guard manager is responsible for cold dishes such as salads or breakfast platters.
The Grillardin is responsible for grilling.
This job designates the person in charge of the starters. He also helps the guard manager with salads and sauces.
A junior chef is a young chef.
Junior sous chef
The junior sous chef is a young chef's assistant.
Unlike the Entremétier, the Légumier is only responsible for the vegetables.
The poissonnier is responsible for warm fish dishes. He is also responsible for the sauces of these dishes as well as other mollusc, crustacean and shellfish dishes.
The potager is responsible for all types of soups.
The Regimier is responsible for the preparation of diet dishes.
This job is responsible for the preparation of roasts from beef, pork, poultry and game.
This item designates the person responsible for the salads.
The sauce boat is responsible for sauces.
The show cook can be watched while the food is being prepared.
The Sous Chef reports to the Chef de Cuisine and also his deputy.
A Tournant has to be familiar with all areas of the kitchen, because he has to step in if someone is missing.