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To the folks, innocent about the culinary trade, the chefs in a professional kitchen area (as that of a resort or restaurant) may appear identical to one another, which, I think, is highly due to their white uniform. Nevertheless, in respect to their occupation responsibilities, these chefs do have certain distinct features that can be effortlessly identified by a trained eye, which you can also possess provided you devour the following information, entailing the various kinds of chef specializations in culinary careers.

Different Chef Titles As Per Their Occupation Duties:- Which Chef Specialty Interests You The Most?

1. Executive Chef:-The Big Boss Of the Kitchen area, With Managerial Level Job Duties! Heralded frequently by their conventional French title i.e. Chef De Cuisine, the Executive Chefs act as the manager of the kitchen, with occupation duties befitting that of a boss. They don't hassle about food preparation but rather oversee the work of other chefs, manages the kitchen staffs, purchase inventory, devise the meals menu and ascertain professionalism and quality in their services.

Note:-The executive chefs (or occasionally the sous chefs) do also perform the function of the Expediter, whose job duty would be to hand over the prepared dishes to the wait staff, after making certain the dish's quality.

2. Sous Chef:-The Primary Assistant Of the Executive Chef!

In the line of command, the Sous chef hails at the 2nd position as the main assistant or, rather say, the right hand of the Executive chef, and therefore are charged to assist the executive chefs in all types of responsibilities such as that of menu preparing, monitoring the inventory and ascertaining the sanitation of the kitchen, to not mention filling in the post of executive chef (when he/she is on holiday or on the sickbed).

On really frantic and busy nights, the sous chef may even help the line cooks to ensure the clients get their desired dish promptly. Incidentally, these sous chefs are often hired by large food establishments, not by small hotels or restaurants.

3. Station Chef/Line Cooks:-The Makers Of the Tasty Dishes!

Popularly recognized by their French title i.e. Chef De Partie, the station chefs are the major workforce of the kitchen, who're charged with specific cooking duties as per their work station or specialization area, categorized as Saut' Chef, Fish Chef, Vegetable Chef, Pastry Chef, Pantry Chef, Fry Chef, Grill Chef, Roast Chef, Roundsman and Butcher.

4. Commis:-Apprentice of the Station Chefs!

Practical experience within the real field is among the most essential ingredient within the recipe for cooking new and gifted chefs. Considering this, the students of the culinary arts schools, after their graduation or perhaps throughout their education time period, would get to enter the food service industry as a "Commis", at which job position they would be found operating under a particular station chef (be it a pastry chef or a sauce chef), whose skills and job responsibilities they aspire to master.