Cook

• Chef (executive chef or head chef)

Draws up applications for necessary food products, semi-finished products and raw materials, ensures their timely receipt from the warehouse, controls the timing, range, quantity and quality of their receipt and sale. It provides a variety of dishes and culinary products based on a study of consumer demand, makes up the menu . It exercises constant control over the technology of cooking, the norms of laying the raw materials and compliance by employees with sanitary requirements and personal hygiene rules. Carries out the arrangement of cooks and other production workers. Draws up a schedule for cooks to go to work. Conducts a marriage of finished food. Organizes the accounting, compilation and timely submission of reports on production activities, the introduction of advanced techniques and labor methods.

• Sous chef

The second in the hierarchy in the kitchen, assistant chef, deputy chef, and also specializes in cooking different dishes

• Pastry chef

Specializes in confectionery .

• Technologist

Organizes the cooking process. It determines the quality of raw materials, calculates its quantity to obtain portions of finished products, the calorie content of the daily diet, makes up the menu and price lists . Distributes duties in a team of cooks. It controls the cooking process of culinary products, develops recipes for new specialties and draws up technological maps on them. Draws up the necessary documentation, instructs cooks. Maintains a complete inventory of material assets, equipment, raw materials, finished products.

• Cook

The cook calculates the raw materials and the yield of finished products, draws up menus, requests for products and semi-finished products, prepares dishes, performs straining, kneading, grinding, molding, stuffing, filling the products, regulates the temperature regime, determines the readiness of dishes, products by instrumentation , as well as in appearance, smell, color, taste, it makes the decoration of dishes and pastries, portioning dishes.

European cuisine more often uses its own naming system for process participants. The naming system originates from the “brigade system” ( brigade de cuisine ) by J. Auguste Escoffier .

• Executive chef (production manager)

He is responsible for absolutely everything regarding the work of the kitchen, the establishment, etc., including the preparation of the menu, staffing, and economic issues. This position does not even require so much cooking skills as management skills. This is just the man whose Europeans call chef, head chef (but this is not a “chef” in Russian-speaking countries)

• Chef de Cuisine (Chef)

Equivalent to the Russian term "chef", responsible for cooking at a single production. For European cuisine, especially the small one, often CDC and EC are one and the same person. It should be noted that CDC, as a rule, is only responsible for “their own” cuisine, while the EC can be responsible, for example, for all aspects of the cuisine at once in several restaurants of the owner. Sometimes you can find the English name "Head of the Kitchen".

• Sous-chef de Cuisine (soushef; assistant chef)

Assistant and deputy chef. He may also be responsible for the work schedule, internal logistics; able to replace the chef if necessary. It can also help other cooks. In large enterprises, there may be several such posts.

• Expediter , Aboyeur (forwarder, delivery man )

There is no analogue in Russian terminology. The person responsible for the transfer of orders from the dining room to the kitchen, between chefs and departments, as well as organizing internal logistics. Often he is responsible for the final decoration of dishes, and sometimes this position is combined by a chef or his assistant. French aboyeur means "screamer": a person had to have a strong voice, announcing orders in the kitchen noise.

• Chef de Partie (cook; chef de party)

Actually, the cook. Responsible for some highlighted direction of culinary production. If the production is large, then the de-party cooks can have assistants and deputies. Most often, there is only one chef de party for each type of production, for a larger composition it is customary to call “first cook”, “second cook”, etc. They differ in directions:

• Sauté Chef , Saucier (sautés chef, sauce) - is responsible for sauces , for everything that is served with the sauce, as well as for stewing and frying in sauces. It requires the highest training and responsibility.
  • Fish Chef , Poissonier (fish chef, poissonne, poissonier) - prepares fish dishes, can be responsible for cutting fish and for specific fish sauces / gravy. Due to the abundance of sauces and seasonings, by the way, often in small industries, sausage is also engaged in this work.
  • Roast Chef , Rotisseur (meat cook, rotisser) - prepares meat dishes, and their sauces. Butchering meat is not involved. Often a rotissier also performs the work of a grilliardier.
  • Grill Chef , Grillardin (grill, grilliardien, sometimes grill) - is responsible for preparing dishes on the grill, grill, also over an open fire.
  • Fry Chef , Friturier ( roast chef, deep fryer) - a separate position of the person involved in the roasting of the components of dishes (usually meat, therefore combined with rotisserie). He is the operator of deep-frying bathtubs (usually with an assistant).
  • Vegetable Chef , Entremetier (vegetable chef, entrepéme) - in the European cuisine system is busy preparing salads and first courses, as well as vegetable side dishes and vegetable decorations. With a large load, it is customary to divide into:
    • Soup Chef, Potager (first course chef, potage);
    • Vegetable dishes cook, Legumier.
  • Pantry Chef , Garde Manger (cold chef, gardmange) - responsible for cold snacks - and usually for all dishes that are prepared and served cold. If necessary, and for salads.
  • Pastry Chef , Pâtissier (pastry chef, pattysse) - responsible for baking, baked dishes, sometimes for desserts (usually the work of a pastry chef). There is a practice when the baking department and the confectionery kitchen are significantly separated from the main one.
• Minor posts
  • Roundsman, Tournant (shift cook, cook tour) - a cook whose task is to be an assistant to someone from the chef de party at the right time.
  • Butcher, Boucher (butcher; bushhe) - is responsible for the initial cutting of meat (game, poultry) and fish, as well as, if necessary, for subsequent cutting into offal.
  • Apprentice, commis (cook's apprentice; Komi) - this is the name of a cook who delves into the essence of the work of a kitchen department, or a cook who has changed a department.
  • Communard (inner cook, “home cook”) - prepares dishes for the production workers themselves, including for the kitchen chefs.
  • Dishwasher, escuelerie (dishwasher; esculeri, esculerie) - one or more people washing dishes during work, as well as monitoring the cleanliness and sanitation of the kitchen. There is a separation by type of cookware (glass, appliances, etc.).

The American Culinary Federation has a separate division into cookery levels, offering certification programs.

• Professional cook (Cooking professional)
  • Certified Culinarian - Chef (entry level).
  • Certified Sous Chef - Sous Chef. Inside it is divided by the names of professions. Requires knowledge of management and planning for two people in the department.
  • Certified Chef de Cuisine - Chef. Requires knowledge of management and planning for three people in the department.
  • Certified Executive Chef - Production Manager. Requires knowledge of management and planning for five people in the department, plus experience in holding the position of CDC or EC, plus a practical examination by a special commission.
  • Certified Master Chef - Expertise. It is possible to get only after the CEC by passing an eight-day practical exam in production.
• Personal Cook (Personal cooking professional)
  • Personal Certified Chef is a personal chef. 4 years of experience, one of them is a personal chef, plus knowledge of kitchen management, logistics and planning.
  • Personal Certified Executive Chef is the head of his own kitchen. 6 years of work, two of them as a personal chef, plus knowledge of kitchen management, logistics and planning.
• Confectioner (Baking and pastry professional)
  • Certified Pastry Culinarian is a pastry chef. First level.
  • Certified Working Pastry Chef is an experienced pastry chef. Requires knowledge of management and planning.
  • Certified Executive Pastry Chef - Head of Confectionery. Requires knowledge of management and planning. Work experience, exam commission.
  • Certified Master Pastry Chef - Expertise. It is possible to get only after CEPC, having passed a ten-day practical exam in production.
• Administrator (Culinary Administrator)
  • Certified Culinary Administrator - Culinary Production Administrator. Confirms professional qualities in the field of management and planning. We need work experience in production, managing 10+ employees in the department, theoretical exams in planning, management, logistics, writing business plans and analytics - and of course, all the basic knowledge of cooking.

The unofficial club of the best chefs in the world G9 was organized in 2011 and consists of 9 people ^[2] .

• Kok
• Bartender
• Bauyrshy
• Baker
• Confectioner
• Waiter
• Restaurateur
• Head waiter