Becoming a chef comes with different choices. You can have dreams of becoming an executive chef, the mastermind behind the kitchen, but the path to get there is filled with jobs like patissier, sous chef, and even saucier – many of which are viable, well-paying careers all on their own.
Chef de Cuisine: The boss of the kitchen. There is usually only one per restaurant, so the competition to get to the top of the field is fierce, and it can take years of formal training at a culinary school as well as years of experience to land the job of your dream. This position is responsible for overseeing all aspects of the kitchen, including day-to-day food preparation and menu creation. If you’re looking for head chef jobs, check out our website and filter it accordingly.
Sous Chef: The sous chef is the right hand of the executive chef. These professionals do a lot more of the micromanaging in the kitchen, seeing to the details of each dish and working in the trenches to make sure everything is properly prepared. As the head chef’s right-hand man, steps in when the Head Chef is not available. If you’re looking for sous chef jobs, check out our website and filter it accordingly.
Pastry Chef (Patissier): In most cases, becoming a patissier requires a different type of culinary training. The bulk of this work is centered around pastries, breads, and desserts, and depending on where you work, you could become the equivalent of an executive chef. If you’re looking for pastry chef jobs, check out our website and filter it accordingly.
Chef de Partie: The chef de partie is usually in charge of just one part of the kitchen: for example, the soups, the salads, or the grill. They work under the sous chef or executive chef to make sure all food prepared and put out of their station is of the highest level for quality and appearance. If you’re looking for chef de partie jobs, check out our website and filter it accordingly.
Commis Chef: The commis chef is typically an entry-level, workhorse position in which you work alongside the rest of the kitchen doing what needs to be done. You may cut vegetables one day and plate dishes on another. It is a fast-paced position with plenty of room for upward mobility. If you’re looking for commis chef jobs, check out our website and filter it accordingly.
Saucier: The saucier’s sole responsibility is to prepare the sauces. Although it might not sound like much, certain types of cuisine, particularly French, are all about the sauce.
Poissonier: A fancy word for fish chef, the poissonier works with seafood, both in preparation and in cooking.
Entremetier: The entremetier can take on a variety of roles, depending on the type of cuisine. For the most part, he or she deals in soups, vegetables, potatoes and rice, and egg dishes
Meat Cook (Rotisseur): The rotisseur is the mastermind of meat. From roasting and braising to broiling and grilling, the rotisseur does it all. In many cases, the tasks will overlap with those of the saucier, especially when it comes to gravies.
Fry Cook: When a restaurant has a heavy dependency on a frier (for french fries and many Southern delicacies), a fry cook may be employed to cover the station.
Pantry Chef (Gard Manger): The pantry chef is in charge of all cold items, from salad and hors d’oevres to cold sauces and dressings. One big aspect of this job is making the food appear presentable.
Whatever chef position you are looking for, Gateway Hospitality Recruitment is here to help you find your dream position. Call us on 01536 206953, we are on the Corby Business Centre, Eismann Way in Corby NN17 5ZB. Register your CV today!
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