The Kitchen Staff
In professional kitchens and restaurant circles, there is one person who is in charge in running the kitchen area the executive chef. From menu creations and plating designs to payroll of the entire kitchen staff, the executive chef exercises management and supervision over the kitchen area and the people in it. The duties of the executive chef mainly revolve in high volume kitchen operations. He oversees and supervises the kitchen staff in food preparation and handling. In some instances, head chefs are also involved in hands-on control over the kitchen inventory, as well as kitchen sanitation. He also acts as mentor for the staff members.
Other core members of the kitchen staff include the Sous Chef and the Chef de Partie. The sous chef is the second in command, and acts as the direct assistant of the head chef. Most large kitchens have a sous chef who assists the head chef in bigger executive decisions in the kitchen. He also fills in for the head chef if the latter is off-duty. The Chef de Partie is in charge of a particular segment in the kitchen. Also known as station chef, he is responsible in preparing certain dishes. For instance, a roast chef is responsible for preparing roasted meats while a fry chef’s duties are solely confined to preparing fried items. Other members of the kitchen include the Expediter, who takes the orders and relays them to the kitchen for their preparation. Also a kitchen staff member is the Commis, who works under the station chef. He is usually an apprentice who is undergoing training to learn more on the station’s operations.
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