Editing Chef (section)

==Titles==
[[File:Nancy_Silverton.jpg|thumb|[[Nancy Silverton]] chef and baker known for her expertise in bread-making and pastry.]]
[[File:Chef preparing naan to be baked in a tandoori.jpeg|thumb|Chef preparing [[naan]] to be cooked in a [[tandoor]]]]

Various titles, detailed below, are given to those working in a professional kitchen and each can be considered a title for a type of chef. Many of the titles are based on the ''[[brigade de cuisine]]'' (or brigade system) documented by [[Auguste Escoffier]], while others have a more general meaning depending on the individual kitchen.

===''Chef de cuisine''===
{{Main|Chef de cuisine}}

Other names include '''executive chef''', '''chef manager''', '''head chef''', and '''master chef'''. This person is in charge of all activities related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, controlling raw material costs and plating design. ''Chef de cuisine'' is the traditional French term from which the English word chef is derived.<ref>{{Cite web|title = the definition of chef-de-cuisine|url = http://dictionary.reference.com/browse/chef-de-cuisine|website = Dictionary.com|access-date = 2016-01-30}}</ref> ''Head chef'' is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of a head chef, possibly making the larger executive decisions such as the direction of menu, the final authority in staff management decisions, and so on.<ref>{{Cite web|title = Types of Chefs: Executive Chef, Sous Chef & Celebrity Chefs – Who's Who in the Kitchen?|url = http://www.culinaryschools.org/chef-types/|website = www.culinaryschools.org|access-date = 2016-01-30|first = Brad|last = Lowry}}</ref> This is often the case for executive chefs with multiple restaurants. Involved in checking the sensory evaluation of dishes after preparation and they are well aware of each sensory property of those specific dishes.

In the UK, the title '''executive chef''' normally applies to hotels with multiple outlets in the same hotel. Other establishments in the UK tend to use the title '''head chef'''.

=== <span class="anchor" id="sous chef"></span> ''Sous-chef'' ===
<!-- [[Sous Chef]] & [[su chef]] redirect here-->{{main|Sous-chef}}

The ''sous-chef de cuisine'' (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff or substituting when the head chef is absent. Also, the ''sous-chef'' will fill in for or assist a ''chef de partie'' (line cook) when needed. This person is accountable for the kitchen's inventory, cleanliness, organization, and the continuing 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 products. Smaller operations may not have a sous-chef, while larger operations may have more than one.<ref name="CIA_ch_1">[[#CIA|CIA (2011)]]. p. 8.</ref>

===''Chef de partie''===
{{main|Chef de partie}}

A ''chef de partie'', also known as a "station chef" or "line cook",<ref>{{cite news |author=Sophie Brickman |date=September 12, 2010 |title=How French Laundry's chefs reach for the stars |url=https://www.sfgate.com/restaurants/article/how-french-laundry-s-chefs-reach-for-the-stars-3174992.php |work=[[San Francisco Chronicle]]}}</ref> is in charge of a particular area of production. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie 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.

=== <span class="anchor" id="Commis"></span> ''Commis'' (chef)/Range chef===
<!-- [[Commis Chef]] [[Trainee Chef]] redirect here-->
{{Redirect|Commis|the restaurant in Oakland, California, United States|Commis (restaurant)}}

A commis is a basic or junior chef in larger kitchens who works under a ''chef de partie'' to learn the station's or range's responsibilities and operation.<ref name="CIA_ch_2">[[#CIA|CIA (2011)]]. p. 9.</ref> This may be a chef who has recently completed formal culinary training or is still undergoing training.

===Brigade system titles===
{{Main|Brigade de cuisine}}

Station-chef titles, created by Escoffier, which are part of the brigade system include:<ref>[[#CIA|CIA (2011)]]. pp. 8–9.</ref>

<onlyinclude>
{| class="wikitable sortable"
|-
!English
!French
![[Help:IPA/French|IPA]]
!Responsibilities
|-
|Sauté chef
| {{lang|fr|[[saucier]]}}
|{{IPA|fr|sosje|}}
|[[Sautéed]] items and their [[sauce]]. (The highest position of the stations.)
|-
|Fish chef
| {{lang|fr|poissonnier}}
|{{IPA|fr|pwasɔnje|}}
|Fish dishes, and often fish butchering, and their sauces. (May be combined with the {{lang|fr|saucier}} position.)
|-
|Roast chef
| {{lang|fr|rôtisseur}}
|{{IPA|fr|ʁotisœʁ|}}
|[[Roasted]] and [[braised]] meats, and their sauces.
|-
|Grill chef
| {{lang|fr|grillardin}}
|{{IPA|fr|ɡʁijaʁdɛ̃|}}
|[[Grilled]] foods. (May be combined with the {{lang|fr|rotisseur}}.)
|-
|Fry chef
| {{lang|fr|friturier}}
|{{IPA|fr|fʁityʁje|}}
|[[frying|Fried]] items. (May be combined with the {{lang|fr|rotisseur}}.)
|-
|Entrée preparer
| {{lang|fr|entremétier}}
|{{IPA|fr|ɑ̃tʁəmetje|}}
| Hot [[appetizer]]s and often the soups, vegetables, pastas and starches. 
|-
|Soup chef
| {{lang|fr|potager}}
|{{IPA|fr|pɔtaʒe|}}
| Soups. (May be handled by the {{lang|fr|entremétier}}.)
|-
|Vegetable chef
| {{lang|fr|légumier}}
|{{IPA|fr|legymje|}}
| Vegetables. (May be handled by the {{lang|fr|entremétier}}.)
|-
|Roundsman
| {{lang|fr|tournant}}
|{{IPA|fr|tuʁnɑ̃|}}
|Fills in as needed on stations in the kitchen, {{aka}} the swing cook.
|-
|Pantry chef
| {{lang|fr|[[garde manger]]}}
|{{IPA|fr|ɡaʁd mɑ̃ʒe|}}
| Cold foods: [[salad]]s, cold [[appetizer]]s, {{lang|fr|[[pâté]]s}} and other {{lang|fr|[[charcuterie]]}} items.
|-
|[[Butcher]]
| {{lang|fr|boucher}}
|{{IPA|fr|buʃe|}}
|Butchers meats, [[poultry]], and sometimes fish and [[breading]].
|-
|[[Pastry chef]]
| {{lang|fr|pâtissier}}
|{{IPA|fr|patisje|}}
| Baked goods and plated desserts, including pastries, cakes, and breads. May manage a separate team and department.
|}
</onlyinclude>