Position职位(级别从高到低排列)
1. Executive Chef行政总厨
2. Executive Sous Chef行政副总厨
3. Western Kitchen Chef西厨房厨师长/All Day Dinning Chef全日制餐厅厨师长
4.Chef De Cuisine 西餐主厨/Pastry Chef 饼房厨师长
5. Western Kitchen Sous Chef西厨房副厨师长
6. Western Kitchen Junior Sous Chef西厨房初级副厨师长
7. Chef De Partie西厨房主管
8. Demi Chef De Partie西厨房领班
9. Commis I 一级厨师
10. Commis II 二级厨师
11. Commis III 三级厨师
12. Trainee学徒/实习生
JD职责描述
Executive Chef行政总厨
Executive chef, chef de cuisine[kwɪˈzin], chef manager, head chef, and master chef. This person is in charge of all activities related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, controlling costs and plating design. In the UK, the title of executive chef normally applies to hotels with multi outlets in the same hotel.
通常来讲，行政总厨，主厨，厨房经理，大厨，厨师长。这些职位是管理厨房的所有事宜，通常包括制定菜单，管理厨房员工，下单采购厨房设备，控制成本，摆盘设计等。在英国，行政总厨一般适用于在同一个酒店里有多个餐厅的高级管理职位，例如日餐厅，西餐厅，泰餐厅，意大利餐厅等。一般来讲，在星级酒店里，行政总厨是厨房级别最高的职位，向餐饮总监汇报。
Executive Sous Chef行政副总厨
Asst executive chef to conduct line checks, and oversee the timely rotation of all food products. Smaller operations may not have a executive sous-chef. The executive sous chef is also responsible when the Executive Chef is absent.
协助行政总厨执行厨房一线检查，监督日常出品. 生意没那么繁忙的餐厅一般不设置行政副总厨(相对经济的或餐厅较少的酒店一般不设立行政总厨，行政副总厨，通常会有厨房厨师长替代)行政总厨不当班时，行政副总厨代管其一切事宜。
Western Kitchen Chef西厨房厨师长
All Day Dinning Chef全日制餐厅厨师长
Chef De Cuisine 西餐主厨
Mainly responsible for the western restautrant kitchen. The ADD chef is also responsible for overseeing the other restautrants when the Executive Chef is absent.
主要负责西餐厅厨房的日常运营，行政总厨不当班时，由其代管一切餐厅厨房运营(中厨房除外)
Pastry Chef 饼房厨师长
Western Kitchen Sous Chef西厨房副厨师长
Western Kitchen Junior Sous Chef西厨房初级副厨师长
Sous chef works under ADD chef or chef de cuisine. This person may be responsible for scheduling the kitchen staff, or substituting ['sʌbstɪtju:tɪŋ] 取代 when the head chef is off-duty. Also, he or she will fill in for or assist the Chef de Partie (line cook) when needed.
副厨师长一般位于西厨房厨师长或者主厨职位之下，该职位主要是负责安排厨房员工工作，顶厨师长班，同样，如有需要，可以协助厨房主管做菜。
Chef de Partie西厨房主管
A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each chef de partie might have several cooks.
这个职位也经常被称为“灶台厨师”或者“一线厨师”，专职指定区域的出品。在大型厨房，一个主管下面会有多个厨师或助手协助。
Demi Chef De Partie西厨房领班
Demi Chef De Partie 字面意思为：一半+厨师长+关于+一部分部门=厨房领班。
Commis I 一级厨师/ Commis II 二级厨师/ Commis III 三级厨师 /Trainee学徒
A commis is a basic chef in large kitchens who works under a chef de partie to learn the station's or range's responsibilities and operation. This may be a chef who has recently completed formal culinary [ˈkʌlɪneri] training or is still undergoing training.
Commis是法语意思是小职员，副手，助理。
该职位是大型厨房的基层员工，跟着厨房主管学习烹饪的小弟，他们一般都是刚完成正规烹饪培训或者还正在接受培训的厨师。
发表评论 取消回复