anyone know the spelling for:

[chiantiglace]

All I want to know is the spelling of this title, the one just under soux chef or assistant chef. Anyone?

I cant find it on the net.

[Waterzoy]

I don't know much about kitchen hierachy but I'm sure I've heard the term 'chef de brigade'...maybe this is it.

[Swisskaese]

Maybe you are looking for Chef de garde manger?

Here are a couple of sites that list the kitchen hierarchy:

Kitchen Hierarchy

Wikipedia Chef Hierarchy

Edited November 21, 2006 by Swisskaese (log)

[Swisskaese]

Maybe it is a Chef de Partie:

As taught nowadays in modern culinary schools like the Culinary Institute of America, the Kitchen Brigade looks more like this:

In order of their rank, from highest to lowest.

Executive Chef

Executive Sous Chef

Sous Chef

Chef de Partie

There are many kinds of Chef de Parties, Chef de Partie means "station chef" and there are many different stations and hence many different chefs that man them.

To wit:

Grillardier

Poissonier

Rotisseur

Patissier

Potager

Saucier

Entremetier

Etremetier, yes it is different from the one mentioned above.

Garde Manger

Edited November 21, 2006 by Swisskaese (log)

[chiantiglace]

no, I know all of those chef titles. And that is why I couldnt find it on the net either. It's chef Brigade.

Edited November 21, 2006 by chiantiglace (log)

[Swisskaese]

Frankly, it all sounds a bit pretentious to me. What's wrong with assistant sous chef?

Chef de brigade is such a strange term for a kitchen because it is taken from the French military and is something like a colonel. But, I guess if you have to run a kitchen like an army then why not.

Edited November 21, 2006 by Swisskaese (log)

[chiantiglace]

If you want to discuss the structure in the kitchen I have no problem with that, but I think it should be another topic.

Here in my first corporate job I am a little appalled at the ranking system. I personally think it should be Chef, Soux Chef, Cooks. Not all these different ranks for stations and then titles under them, Chef Brigade, Cook III, Cook II, Cook I, Extern/Intern/Apprentice. Its retarded because while people climb the rank their mouth gets bigger until they are at the top and all the sudden they calm down. At least I think because I haven't seen anyone with a big mouth reach it to the top yet.

If you want to give pay raises to seniority, thats fine, but don't promote them "higher" unless there is requirements to follow. If they have the same duties as the ones under them, then they should have the same title.

[Swisskaese]

Then it sounds like the Chef de Partie would make the most sense. Then they could be:

Chef de Partie - Grillardie

Chef de Partie - Potager

etc.

[Othafa9]

are you by any chance working at a Ritz Carlton?

[SweetSide]

If you want to discuss the structure in the kitchen I have no problem with that, but I think it should be another topic.

Here in my first corporate job I am a little appalled at the ranking system.  I personally think it should be Chef, Soux Chef, Cooks.  Not all these different ranks for stations and then titles under them, Chef Brigade, Cook III, Cook II, Cook I, Extern/Intern/Apprentice.  Its retarded because while people climb the rank their mouth gets bigger until they are at the top and all the sudden they calm down.  At least I think because I haven't seen anyone with a big mouth reach it to the top yet.

If you want to give pay raises to seniority, thats fine, but don't promote them "higher" unless there is requirements to follow.  If they have the same duties as the ones under them, then they should have the same title.

←

Welcome to the Corporate world. I come from a position that had nothing to do with cooking, food, or hospitality. Just change the title, and you have the same system.