If you have gone to any big restaurants in both the North America and even in Canada you will interact with most of the restaurant staff but when it comes to dining in any restaurant around the world there is that one person who takes care of all your culinary needs in the kitchen, making sure that the food is ready on time and ensuring anything you ordered is made to perfection well that person is most likely to be a chef.
Any person who cooks for other people nowadays can be referred to as chef since he or she is doing the said job professionally. With time any person who cooks to earn a living from cooking can be described as a chef although conventionally it means the person has to be a highly trained expert who is adept in all aspects of food preparation. A common feature in the chef uniform is the hat that is normally white or black and also the apron or the jacket they wear which is usually white or black and also double breasted.
As much as we identify the chef with the uniform they wear, there are different types of chef in any restaurant with each having different responsibility from the next one for example in a typical big restaurant we might have Chef de Cuisine is the decision-making chef and mostly will be in charge of all things that appertains the kitchen or meals which will include carte du jour conception, managing the kitchen staff among many others. In the same restaurant we will also have Sous-chef or Sous-Chef de Cuisine meaning under-chef of the kitchen in French; mostly he or she is the next in authority and the direct subordinate of the chef and mainly deals with catalog, hygiene of the kitchen and refresher training of all the kitchen staff. Chef de partie will be in charge of a particular area of production; in simple terms he or she will be a line cook or station chef therefore there might be several cooks and assistants to work under him/her. A Commis in this case will be a basic chef working under the chef de partie and in most cases the commis will have accomplished formal gastronomic schooling or will be still undergoing training.
Chefs’ life requires hard work, commitment, discipline, cleanliness and a passion for cooking to enjoy the career
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