Basic Kitchen Departments and Duties

There are several basic departments in a kitchen, and each of them has specific duties.

These duties should be coordinated with clear and specific directives. However, flexibility is very important in a kitchen nowadays. Therefore, each department and position should conduct good communication with each other to meet the needs of the restaurant.

Executive chef / Chef de cuisine:

1. Manage the whole kitchen and supervises kitchen staffs
2. Prepare rosters and assignments 
3. Plan and design menus
4. Handle food purchasing and cost controls
5. Train kitchen staffs
6. Monitor the staffs’ duties on sanitary conditions
7. Monitor the staffs’ works on food preparation and presentation
8. Communication with guests

Sous chef

1. Take executive chef’ duties when the chef being absent
2. Train kitchen staffs
3. Assist the executive chef 

Sauce cook

1. Prepare sauces, meat, seafood and warm appetizer dishes

Vegetable cook

1. Prepare soups, vegetables and pasta dishes
2. Prepare vegetarian dishes

Pantry chef

1. Prepare all cold-dishes, like salad, cold-cut and cold-soup
2. Control freezer and refrigeration room

Butcher 

1. Portion raw meat and seafood

Pastry chef

1. Prepare all pastries and desserts