A number of culinary professionals perform tasks that can be described by different chef job descriptions. These workers may have started out as line cooks, prep cooks or in a host of related food service positions. When augmenting experience with education and hands-on training, chefs frequently enter a hospitality niche that permits them to specialize and advance.
Chef job descriptions for these experts in their fields vary, depending on their specialization. For example a "head-chef" and an "executive chef " share a number of similarities but differ in the amount of kitchen management duties the expert takes on. High-end restaurants employ specialty cooks, such as the "Poissonnier" (or fish chef), who is in charge of only one type of main ingredient but does so with an exceptional amount of mastery.
General chef job descriptions that a professional may encounter in the hospitality industry are as follows:
Executive chefs. Executive chefs do very little actual cooking. The instead focus primarily on the coordination of kitchen worker schedules, task fulfillment and food handling rule compliance.
Sous chefs. Sous chefs are hands-on cooks and stand in for executive chefs as needed. They fulfill a variety of roles, which makes theirs a frequently stressful job.
Speficalty chefs. Specialty chef job descriptions – such as pastry chefs, for example – vary greatly. The size of the employer’s venue determines if these experts take on administrative duties, such as supervising cooks within their department and ordering supplies. In other cases they focus primarily on their craft, which is the creation of delectable dishes that heighten the restaurant’s fame and reputation.
No matter the details of individual chef job descriptions, working hours are long and hectic. Weekend and evening work is commonplace. Not surprisingly, turnover is quite high.