Common titles applied to the preparation responsibilities or the roles of the Chef are often assigned to identify which area or task they most often undertake. Typically referenced by using either an English or a French term, the traditional Chef positions, some of which may also be referred to as "Line Cooks", include the following:
In addition to the typical references, other titles for a Chef may include: Chef de Cuisine, Executive Chef, Sous-Chef, Expediter or Announcer, Station Chef, or Chef and Butcher. The Chef de Cuisine is more of a status symbol as this Chef is considered to be the main person referenced as an icon for a particular brand, a television show or a notable food position. The Executive Chef refers to the head chef that is often in charge of all foods for restaurants, cafeterias, corporations, or for developing menus. Often, an Executive Chef may be a second position behind the Chef de Cuisine if the organization is large enough to have both. The Sous Chef is involved with all preparation procedures from ordering the foods and materials to handling daily menu chores. The Expediter is the person working with foods ordered by customers. This person who is also known as an Announcer, moves food order from the waiter to the Chef or the various Station Chefs. Station Chefs are responsible for foods prepared at specific kitchen locations if the organization designates areas according to foods. Items such as soups, meats, pasta dishes, egg dishes, and other foods may be assigned to a Station Chef for preparation procedures. To assist the Station Chef, a Commis is assigned to participate in the preparation as a learning experience since this person is considered to be an Apprentice. The title of Chef and Butcher is seldom used, but the responsibilities may be very common as the Chef undertakes the role of a butcher in some organizations. It is the Butcher that becomes involved with preparing the cuts of meat, the fish fillets, and the poultry cuts as well as some of the preparation duties required of a Chef such as breading, basting, applying rubs, or marinating foods.
2. A term that refers to the small piece of dough that is formed at the beginning stage of preparing a sourdough starter. The dough, which is usually no larger than a golf ball, is allowed to ferment for up to two days. At the end of the fermentation period, a hard, thick crust develops over the bubble-filled chef, which is removed before proceeding to the next stage in developing the sourdough starter.
USDA Nutrition Facts