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Old 01-05-2009, 08:51 PM   #11
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The answer to the question you posted is officially known as the brigade system. Not all restaurants have the same stations, and the setup you described is one way the brigade system can operate. Depending on the size of the operation, there can be 18+ titled chefs, all with a different function. Everything from a fromagier (cheese chef) to poissonier (fish chef) to chef de vins (AKA sommelier) and chef de sale (head waiter). Most small to mid-sized American operations have an Executive Chef, Sous Chef (sous from French for under), Kitchen Manager, and Several Chefs de partie (station chefs).

As far as Chef du Cuisine, he or she is almost always the Executive Chef because he or she executes the overall macro-management of the food service within a restaurant (menu development, concept plan, etc.), and is often times also the General Manager of the business and/or owner.
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Old 01-05-2009, 08:56 PM   #12
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Just to touch on what Vera said, she is absolutely right. There are so many oppertunities to move up quickly in a kitchen, it just depends on your willingness to work hard, learn and stay late. The only thing you should keep in mind is that you need to be willing to work hard, because no chef in their right mind is going to work harder on you than you are willing to work on yourself. If you show initiative, your higher-ups will usually jump at the oppertunity to build you up. If you slack, you will be ignored until you go away.
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