Profiles for positions in the catering industry – BOH
The following profiles describe the general responsibilities for positions in the hospitality industry and are guidelines that facilitate the creation of an Org Chart. These profiles vary from time to time, depending on the type and size of the operation. The profiles are the basis for the creation of detailed job descriptions.
The Head Chef
In large establishments the duties of the Chef de Cuisine, Head Chef or personin charge are mainly administrative; only in small establishments would itbe necessary for the chef to be engaged in handling the food.
His functions are:
- To organise the kitchen
- To compile the menus
- To order the foodstuffs
- To show the required profit
- To engage the staff
- To supervise the kitchen (particularly at service time)
- To advise on purchase of equipment
And in many cases to be responsible wholly or partially for the stores, stillroom and the washing up of silver, crockery, etc.
The Second or Sous Chef
The Second Chef relieves the head chef when he is off duty. He is the chef’s right-hand man, whose main function is to supervise the work in the kitchen so that it runs smoothly and according to the chef’s wishes. In large kitchens there may be several sous chefs with specific responsibility for separate services such as banquets, grill room, etc.
The Chef the Partie
The Chef de Partie is in charge of a section of the work in the kitchen. Usually the chef in charge of the sauce “partie” is next in status to the sous chefs; and the larder chef, being responsible for the perishable foods, is often considered of a higher status than the other chefs except the pastry chef. This is the job of the specialist. The chef de partie organises his own section, delegates the work to his assistants and is in fact the “backbone”” of the kitchen.
The Commis Chef
The Chef the partie is assisted by the commis, the number varying with the amount of work done by the party, e.g. the vegetable party is larger than the fish party, due to the quantity of work to be prepared, so there are more commis at the party. The first commis is usually capable of taking over a great deal of the responsibility, and in some cases will take charge of the party when the chef is off duty.
The apprentice is learning his trade and is moved to each of the parties to gain knowledge of all sections in the kitchen.
The sauce Party (Head: le Chef Saucier)
Le Chef Saucier prepares the entrées; that is to say all the meat, poultry and game dishes which are not roasted or grilled. This includes all made-up dishes such as, vol-au-vents, stews, raised, oiled, poèledand sautéd dishes. The Chef sauciere will prepare certain garnishes for these dishes and make the meat, poultry and game sauces.
The Roast Party (Head: le Chef Rôtisseur)
All roasted and grilled meat, poultry and game are cooked by the Chef rôtisseur. All grilled and deep-fried fish and other deep-fried foods, including potatoes, are cooked by this chef, as well as many savouries. The only deep-fried foods which may not be cooked by the Chef rôtisseur are cooked in the pastry. The work of the rôtisseur includes the garnishing of the grills and roasts; he therefore grills the mushrooms and tomatoes and makes the Yorkshirepudding and roast gravy.
The Fish Party (Head: le Chef Poissonnier)
Except for gilled and deep-fried fish, all fish dishes and fish sauces and garnishes are cooked by this Chef, as well as béchamel, sauce hollandaise and melted butter. The preparation of the fish is usually done by a fishmonger in the larder.
The Vegetable Party (Head: le Chef Entremettier)
All the vegetables and potatoes, other than deep-fried, and the egg and farinaceous dishes are the responsibility of the Chef entremettier as well as the vegetable garnishes to the main dishes. Such things as savoury soufflees and in someplaces pancakes will be cooked by this Chef
The Soup Party (Head: le Chef Potager)
In large establishments there will be a separate Chef to make the soups and their garnishes. In some brigades, the eggs and farinaceous dishes will bethe responsibility of this Chef.
The Larder Party (Head: le Chef Garde-manger)
The Chef garde-manger is mainly concerned with the preparation of food whichis cooked by the other Chefs. This includes the preparation of poultry and game and in smaller establishments the preparation of meat. The fish is preparedby a fishmonger in the larder by cleaning, filleting and portioning.
All the cold soup, egg, fish, meat, poultry and game dishes are decoratedand served by this Chef. This work is done by the chef du froid and will entail a certain amount of cooking.
The sandwiches and certain work for cocktail parties such as canapésand the filling of bouchées is done here.
The hors d’oeure and salads are made up by the horse d’oeurier in his ownplace which is near to the larder.
All cold sauces are prepared in the larder.
The oysters, cheeses and the dessert fruits may also be served by a personin the larder.
The Pastry Party (Head: le Chef Pâtissier)
All the sweets and pastries are made by the pastry chef, also items requiredby other parties, such as vol-au-vents, bouchées, noodles, etc., aswell as the covering for pies.
Ice creams and petits fours are also made here. Formerly, a glacier was employed to make all the ice cream, but the majority of ice cream is now produced in factories.
The bakery goods such as croissants, brioche, etc., may be made by the pastry when there is no seperate bakery.
Usually the butcher works under the direct control of the head chef or souschef and he dissects the carcasses and prepares all the joints and cuts readyfor cooking.
The baker will make all the bread, rolls, croissants, etc., but few hotels today employ them.