A Commis Chef is the most common starting position in many kitchens and in principle the most junior culinary role. A Commis Chef carries out basic cooking tasks and prepares food under the supervision of a senior chef whilst their primary objective is to learn and understand how to carry out the basic functions in every section of the kitchen.
Chef De Partie
A Chef De Partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers, which they must keep organised so that dishes go out on time and the work area remains clean and orderly.
Senior Production Chef
A Senior Production Chef strives to produce customers’ meals consistently to perfection according to predetermined specifications. They have the ability to work independently and lead a team in often hot and highly challenging kitchen environments. A Senior Production Chef is likely to work in organisations where brands, recipes and menus have been created by a central development team.
A Hospitality Manager works across a huge variety of organisations including bars, restaurants, cafés, conference centres, banqueting venues, hotels and contract caterers. These managers generally specialise in a particular area, however their core knowledge, skills and behaviours are aligned.
A Production Chef works as part of a team in time-bound and often challenging kitchen environments which can include schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. They will either report to the Senior Production Chef or the appropriate line manager at the kitchen.
Hospitality Team Member
A Hospitality Team Member can work in a range of establishments, for example, bars, restaurants, cafes, conference centres, banqueting venues, hotels or contract caterers. The role is very varied and although a Hospitality Team Member tends to specialise in an area, they have to be adaptable and ready to support team members across the business, for example during busy periods.
A Hospitality Supervisor works across a wide variety of businesses including bars, restaurants, cafes, conference centres, banqueting venues, hotels or contract caterers. They provide vital support to management teams and are capable of independently supervising hospitality services and running shifts. They typically work under pressure delivering fantastic customer service and motivating a team is essential to their role.