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Chef de cuisine is my title

post #1 of 6
Thread Starter 

There is no selection for "chef de cuisine".  I am not a "restaurant manager", but I guess that is the closest thing to describe being responsible for everything and ordering and menu planning and everything else too... I'd like to have "chef de cuisine" as an option on my profile.

Seems "Saucier" and "tournant" and Executive Chef are also missing...

Thanks.


Edited by Coup-de-Feu - 9/5/12 at 3:07am
post #2 of 6

Chef De Cuisine is normally responsible for the individual kitchen and dining room under the auspices of the Sous and Executive chef who are responsible for the entire operation. All of these positions and titles depend on the size of the unit.

 

To have a title bestowed on yourself ,is ego driven and does not make you any more $. People all know who is running the show.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 6
Thread Starter 

Yes, it does depend on the size, and also the type. "Sous" means under, so a chef de cuisine would have a sous, or second, under them.  As far as I can tell an Executive chef is one who may be responsible for many restos in a chain.  If there is only one resto the the Executive chef is the chef de cuisine of that resto.  As far as type goes, "restaurant manager's" work at Denny's and Burger king.  Nothing wrong with that of course (tough gigs), but a distinction should be made.  BTW, there is no option for Executive chef either.

Ego?  I know what I do, and if I was not proud of it I would not do it.  I'll admit that. :-)

 

CDF


Edited by Coup-de-Feu - 9/5/12 at 4:05am
post #4 of 6

He would have that particular kitchen sous, but in a large place the Exec. Sous chef is under the Exec.chef  You also have the full brigade  Chef Poissonierre, Garde Manger, Saucier, Rotissierre, Bolonger,Entremettier,Chef d Legume, De Partie ,Pantry, Commis then apprentices and kitchen men.. All of these were named in Hotels years ago. there was no such things as  line cooks or prep cooks.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 6

My title is "The Mill on the Floss," but that wasn't available as a Chef Talk descriptor.  So...

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #6 of 6
Thread Starter 

Ah-ha!!! I figured out why:  Because mill on the floss and chef de cuisine do not mean anything to potential advertisers.  That's why.
 

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