- The word chef comes from the Latin "caput" (meaning head). Chef is also the French abbreviation for "chef de cuisine" (head of the kitchen). The term originates from the 19th century "haute cuisine," or high cooking. In English, the word chef has come to mean any kind of professional cook. There are several titles given to kitchen workers. These titles are based on the French brigade system. Chef de cuisine is the head of the kitchen. Sous chef is the assistant head. The expediter or aboyeur takes orders from the kitchen and relays them to the dining room. There are also several chef de partie (or line cooks) for different stations. The commis is the apprentice who works under a chef de partie.
- Each member of the kitchen staff has different responsibilities. The chef de cuisine is the executive chef who supervises the other chefs. The sous chef works directly under the head chef and is responsible for scheduling, delegating tasks and filling in when the head chef or line cooks are unavailable. Line cooks are usually assigned to one part of the kitchen. The saucier (or saute chef) handles all the sauteed items. This is usually the highest ranking position among the station chefs. Other station cooks handle specific items, such as fish, grilling, frying, vegetables, pantry and pastries.
- The training period for a chef usually lasts about four years. The apprentice in a more upscale establishment starts as a 1st year commis, then a 2nd year commis and so forth until completing training. Apprentice chefs are usually assigned to work under a line cook to learn the basics. The apprentice may spend two years in catering college while working full time in the kitchen. After four years, the apprentice is usually promoted to demi chef de partie or chef de partie. Short-order cooks and workers from less formal establishments such as diners or fast food restaurants may not need to undergo such a period of formal training, as they are more likely to learn on the job.
- A chef's uniform typically consists of a hat, necktie, double-breasted jacket, apron, checkered trousers and steel-toed shoes. The hat allows for air to circulate around the head while preventing sweat from dripping down the face. Neckties used to be used for wiping sweat but that practice was outlawed for hygienic reasons. The chef wears the apron to protect from spillage and burns while the double-breasted jacket is useful for concealing stains. It is considered dangerous for a chef to wear jewelry. Steel-toed shoes help protect the feet from burns and knife injuries.
- Because of the fast-paced working environment of the kitchen, a chef needs to have manual dexterity (for cutting and chopping) and strong communication skills (for quickly giving and receiving orders). It also helps to have artistic creativity and a strong sense of smell. There are several hazards to working the kitchen. Chefs often work in tight and hot quarters. There is continued risk of burns, cuts, falls and spilled items. Yet it is unlikely that serious injuries take place in the kitchen. Because of the potential dangers of working in the kitchen, chefs need to have quick reflexes and be well-trained in kitchen safety.
- There are many available opportunities for chefs and trained kitchen workers. Some chefs work for other establishments while others become caters, personal chefs or start their own restaurants. Job opportunities for food service workers will likely continue to grow during the next few years. Many younger workers will likely leave to find higher-paying jobs with more stable hours. Yet competition will remain tight for the highest-paying positions in food service. The American Culinary Federation offers certification for pastry chefs, personal chefs, culinary educators and other chefs. While certification is not required, it may help a chef secure a more advanced and higher-paying position.
