There are a number of career options that allow you to satisfy your love for food and one can choose these as a career option.
- Food Critic.
- Food Blogger.
- Flavor Chemist.
- Food Photographer.
- Food Stylist.
- Food Technician.
The hierarchy of a food production department in a hotel, restaurant, or similar establishment is typically as follows:
Executive Chef: The executive chef is the head of the kitchen and the food production department. They are responsible for overall menu planning, food preparation, and kitchen management.
Sous Chef: The sous chef is the second-in-command in the kitchen, responsible for assisting the executive chef in menu planning, food preparation, and kitchen management.
Chef de Partie: The chef de partie is responsible for a specific section of the kitchen, such as the grill, the pastry section, or the soup and sauce section. They are responsible for overseeing the preparation and presentation of the dishes in their section.
Commis Chef: The commis chef is the entry-level position in the kitchen and is responsible for assisting the chef de partie in the preparation and presentation of dishes.
Kitchen Steward: The kitchen steward is responsible for maintaining the cleanliness and organization of the kitchen, including washing dishes, mopping the floor, and ensuring that the kitchen equipment is properly maintained.
In larger kitchens, there may be additional levels in the hierarchy, such as senior chef de partie, demi chef de partie, and apprentice chef. The exact hierarchy may vary from establishment to establishment, but the above positions are the most common in a food production department. The success of a food production department depends on the smooth functioning of the hierarchy and the ability of each team member to work together to create high-quality dishes.