Talk:Chef/Archive 1

Archive of discussion from articles inception until 07-04-30

MERGE PROPOSAL
I have added a merge proposal to c Chef and Cook (professional). The professional cook falls within the classification of chef and in today's industry the terms are used interchangeably. --Christopher Tanner, CCC 17:45, 20 April 2007 (UTC)tanner-christopher.

Misc.
What is the connexion between the article and the image of "food service workers" (although I can see only one) preparing a salad? We might as well show a picture of a cow in a meadow and claim that chefs also supervise the preparation of beef.

Get rid of that photo.  11:19, 5 Feb 2004 (UTC)

I agree, that photo was a total nightmare. I just removed it. That page needs a lot of work in general. --Cpk 15:16, 4 Sep 2004 (UTC)

Sous-chef
From the article: "In most English-speaking countries, however, it ['sous-chef'] describes a, possibly entirely untrained, kitchen-aide." I dispute this definition. I have only ever known it to mean second-in-command in the kitchen. Moreover, the American Heritage Dictionary agrees with me: "The chef who is second in authority in a restaurant or kitchen, ranking below the head chef." --timc | Talk 14:38, 24 Oct 2004 (UTC)
 * so be bold and change it. Gentgeen 21:55, 24 Oct 2004 (UTC)
 * Well, I would like to know if most English-speaking countries means all English-speaking countries except Canada and the U.S.A. before doing so. --timc | Talk 23:50, 24 Oct 2004 (UTC)

I agree: Sous Chef is a professional highly experienced cook/supervisor who is second in command of a working kitchen. The only probable dispute is when adding the term "Chef De Cuisine" or "Working Chef" as a line of professional cook below Executive Chef and above Sous Chef. Many Hotels have all three positions and many independent restaurants have no Executive but only a Chef De Cuisine/Working Chef and a Sous Chef.Chris

chef
Under which social group do you believe a chef to fall under, working class or middle class?
 * Okay, I'll bite: assuming for a moment that this is a serious question, pidgeon holes are not useful here.  Julia Child, for instance was solidly upper class.  Further, how do you label a fellow from

Correct

 * Sous-Chef Is Directly Below The Chef (Executive Chef). Sous Which Means Below. So Sous-Chef Means Below The Chef.
 * Not always, there is also a title betwen these 2, known as an executive sous chef. There is one in my hotel. Wiki ian 07:28, 17 April 2007 (UTC)
 * An Executive Sous Chef is a title relegated to American hotels, feel free to add it in the place where you see fit with a proper definition, I think it is very relevant to this article.Christopher Tanner, CCC 17:10, 19 April 2007 (UTC)tanner-christopher

Payment
How much do they get payed weekly, monthly, and yearly? —The preceding unsigned comment was added by 68.47.125.77 (talk • contribs) 14:44, 21 April 2006.


 * This varies greatly with education, training, location, rank, size of establishment. There is no concrete answer to this question.  Checking on of the online salary calculators may assist you in this answer as they ask specific questions that will help answer this question.  You may try Monster.com or one of the hospitality job locators to answer this question as well.  This article is not a good place for listing such a broad question. --Christopher Tanner, CCC 17:24, 21 April 2007 (UTC)tanner-christopher

Demi Chef/Commis Chef/Apprentice Chef
Very well written page and expresses the basics in the terms of the Kitchen brigade. I do have one issue, i work in a four star hotel that has a simular kitchen brigade setup, however there are 3 other types of chefs in my hotel that fall in between Chef de partie and Cooks and assistants. These are Demi Chefs (superviser chefs), Commis Chefs (normal Qualified Chefs) and Apprentice Chefs (Yet to be qualified Chefs). Surely these aren't just terms used in my hotel brigade, Does anyone else think maybe those 3 Chef titles should be on this page? Wiki ian 10:56, 25 March 2007 (UTC)

I am working from small, medium and large organizational kitchens, chefs positions are varies on how big the organizations, Large hotels have a (from top to bottom rank): executive chef followed by executive sous chef, then sous chef, then junior sous chef, then chef de partie, then demi chef de partie, then commis-1, commis-2, and lastly commis-3, In a small kitchen: Chief Cook, followed by cook, then assistant cook, then kitchen helper For medium size kitchen: Head Chef, followed by Senior Sous Chef, Junior Sous Chef, chef de partie, then commis chef.

And also large organizational kitchen have a specialty kitchen like from cold kitchen, there is Garde Manger, from meat processess there is a Head Butcher, and for pastry thre is a Pastry chef. Hope it will help.