Every functioning system requires a hierarchy to enhance respect among the workers and help them the role of each member. The kitchen hierarchy also keeps the kitchen in order. The different roles and chef titles in a restaurant kitchen can be confusing. Different uniforms also differentiate the roles. Below are the kitchen hierarchy and its uniform.
Executive chefs are not directly involved in cooking. They manage kitchens at different outlets. They are responsible for creating menus, managing costs, sourcing supplies, and looking after human resources. They are also responsible for recruiting new chefs and ensuring the kitchen safety, cleanliness, and health standards are well kept. Executive chefs top the hierarchy and supervise all kitchen activities.
The head chef takes care and is responsible for all the workers in the kitchen. For smaller restaurants, the head chef also acts as the executive chef. They supervise and manage staff and make purchases. They also work with the executive chef in creating new menus by suggesting creative ideas. Most head chefs wear white uniforms, including a chef coat and a tall toque. You can find restaurant uniforms in shops.
Deputy Head chef
The deputy head chef is an assistant to the head chef, and they are responsible for ensuring that each station in the kitchen works safely and correctly. Stock control and management of the kitchen duties and the role of providing the kitchen is kept clean will fall under the deputy head chef when the chef is not present. They have similar uniforms to the head chef, but some restaurants differentiate them by using different colors. Restaurant uniforms are available in different business uniforms shops.
Many kitchens are divided into stations like the mains, sauces, desserts, and starters. The station chefs head these stations, overseeing the preparation and cooking of the dish assigned to their station. The numbers of station chefs depend on the size of the restaurant. Their uniforms include cook shorts or pants, cook hats, an apron, and a kitchen shirt or t-shirt.
Most junior chefs are apprentice chefs and are in trainee positions. They report to the station chief, which gives them direction in the line of work regarding their specialty. They are tasked with peeling and chopping vegetables, filleting and deboning fish, putting away stock, cleaning stations, and preparing cuts of meat. Their uniform consists of sleeved cook shirts and a skull hut or a beanie.
A dishwasher is responsible for collecting and preparing all the used utensils for the dishwasher or manually cleaning them. Their uniform comprises of a cook shirt and clothes and an apron for when manually washing the dishes.
Waitresses and waiters
Waitresses and waiters are at the bottom of the hierarchy and are responsible for taking the already prepared food and presenting it to the customers. In some restaurants, they are required to clean cutlery, launder napkins and clean the front of the house. Their uniform differs from one restaurant depending on the executives’ interests.
Separating and distributing different kitchen roles allows for effective and efficient food preparation and delivery. The hierarchy also prevents overlapping and confusion in the kitchen.