levels of skills and experience

Levels of skills and experiences:

As we are aware now that habit of eating cooked food started long ago, people got civilised and societies developed. People started doing business for which they have to visit different places therefore a need of food and shelter arises then sarais/inns came into form to  provide food and shelter for money. The developed forms of sarais/inns are now hotels and restaurants.

Kings, their ministers and army chiefs also started keeping cooks for the food preparations, which generated a competition among cooks for creating new recipes and paying attention towards the nutrition value and presentation, therefore a thought of keeping trained manpower, with specific duties and responsibilities established.

French chefs were the first, who penned down the recipes and made a hierarchy for the chefs. That’s why generally French terminology is used for the different levels of chefs.

Executive chef, an all in all for the entire kitchens in the hotel, is an administrative positions and calls for the vast experience. He is responsible for the hiring and firing of the kitchen staff, having daily meetings with the management, and planning parties along with sous chefs.

Sous chef can be termed as kitchen manager, as he is the chief of particular kitchen. He is responsible for planning the menus, creating new recipes and training the staff. He assists executive chef in various administrative jobs.

(Sous- under in French)

Chef de partie is a position which is similar to the supervisor and totally engaged in practical cooking.

Commi-i, commi-ii, commi-iii, are the positions of cooks who assists CDP’s in routine duties preparations, mise-en-place etc.

Apprentice/trainees are the learners or budding chefs.