Kitchen Hierarchy | Kitchen Brigade System | What is Chef de Partie | Sous Chef Responsibilities
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The classical kitchen brigade system can seem a bit confusing to those who aren't familiar with the kitchen hierarchy in a formal restaurant or hotel kitchen. Murray Slinn from the YSE Cookery School talks you through the different kitchen roles and explains the different positions.
Who is who and who does what? What are the Head Chef duties? What is Chef de Partie? What are the Sous Chef responsibilities?
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Пікірлер: 20
The dish washer is the unsung hero of any restaurant
@morothane
9 ай бұрын
Don’t you mean Underwater Porcelain Technician?
@whispy8355
7 ай бұрын
@@morothane fellow blazed rust enjoyer
@tazboi81
7 ай бұрын
I swear on everything I love!
Culinary history class
There is only one step above Executive Chef, attained by very few: Iron Chef
@danbrooks5060
11 ай бұрын
as if reality TV has anything to do with the industry lmao
@llewsub
21 күн бұрын
@@danbrooks5060 Technically it does. Iron Chef can't just make up that name they need to have it approved by the other chefs which makes it the official title. Only the greatest chefs in the Industry are technically Iron Chefs which makes it way above Executive Chef in almost every kitchen in America.
Now I know why Ramsay insults his chefs with the word plongeur but he always pronounces it 'plonker' and I'm always left scratching my head. Now the mystery is solved.
Nice
@thedocta_certified
2 ай бұрын
hell yeah
A set of mixing bowls made of plastic and a set made of glass , an aluminium fry pan and a cast iron one , a cookie sheet with a nonstick finish and one without such a finish....figure out the differences! #Commis #CiaAlumni #Chiefscientist. #FSMA.
excuse me, is it the same demi chef de partie and a commis chef?
@PrivateChefAcademy
9 ай бұрын
No, commis chef is below the demi chef de partie. Each section of the kitchen will have a chef de partie in charge of the section, a demi chef, maybe more than one, below the CDP and commis below the demi chef. Commis chef is the lowest cooking rank in the kitchen and this is where most cooking staff start.
Nice video: one typo: Frit not fruit: Friturier (Fry Chef) - This member of staff prepares, and specialises in, fried food items.
Or you could just be one person doing everything in the kitchen.
@PrivateChefAcademy
6 ай бұрын
Personally, we think that the private chef route is the way forward! Train yourself to be the entire brigade from day 1, earn more, have flexibility in your schedule!
whar is chef tournant
@PrivateChefAcademy
Жыл бұрын
This is a relief chef or someone who covers any section as required. Usually works directly under the head or sous chef
The brigade system is BS! It’s the reason I left the catering business. You have bad chefs that are bullies and are not really interested in high quality, it’s a clique just like most social systems. I worked for one great chef and he left and a new guy came in with his bs system and screwed up the whole atmosphere of a well working kitchen. No thanks. I will work alone and do my own thing.