Sous-chef[edit]The Sous-Chef de Cui

Sous-chef[edit]
The Sous-Chef de Cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the Chef de Cuisine. This person may be responsible for scheduling the kitchen staff, and substituting when the head chef is off-duty; he/she will also fill-in for or assist the Chef de Partie (line cook) when needed. This person is accountable for the kitchen's inventory, cleanliness, organization, and the ongoing training of its entire staff. A sous-chef's duties can also include carrying out the head chef's directives, conducting line checks, and overseeing the timely rotation of all food product. Smaller operations may not have a sous-chef, while larger operations may have more than one.[1]
Chef de partie[edit]
A chef de partie, also known as a "station chef" or "line cook",[2] is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens, however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and so on as needed.
Commis (Chef)[edit]
A commis is a basic chef in larger kitchens who works under a chef de partie to learn the station's responsibilities and operation.[3] This may be a chef who has recently completed formal culinary training or is still undergoing training.[4]
Station-chef titles which are part of the brigade system include:[5

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Sous - chef [Edit ]
The Sous - Chef de Cuisine (under-chef of the kitchen) is the second-in-command and direct the assistant of Chef de Cuisine. This person may be responsible for scheduling the kitchen staff, and substituting when the Head chef is off-duty; he/she will also fill-in for or assist the Chef de Partie (line cook) when needed. This person is accountable for the kitchen's inventory,cleanliness, organization, and the ongoing training of its entire staff. A sous-chef's duties can also include carrying out the Head chef's directives, conducting line checks, and overseeing the timely rotation of all food product. Smaller operations may not have a sous-chef, while larger operations may have more than one. [ 1]
Chef de partie [Edit ]
A chef de partie,also known as a "station chef" or "line cook", [ 2] is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens, however, the Station is the only chef in that department worker. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "Second cook", and so on as needed.
Commis (Chef). edit ]
A commis chef is a basic in larger kitchens who works under a chef de partie to learn the station' s responsibilities and operation. [ 3] This may be a chef who has recently completed formal culinary training or is still undergoing training. [ 4]
Station - chef titles which are part of the brigade system include: 5