ORGANIZATIONAL STRUCTURE
.Chef de cuisine :-Executive chef or head chef
.sous chef:-Assistant to chef de cuisine
.Chef garde manager:-Responsible for cold food preparation.
.Butcher chef:-Pteparation for meat items.
.Pastry chef:-Responsible for hot and cold dessert
.Boulangers:-These are the baker's
.Potagers:-These are the soup chefs.
.Entremetier:-These are the vegetable cooks.
.Chef rotisseurs:-Responsible for roasted meats.
.Banquets chefs:-Responsible for banquet functions.
.Chef tournants:-All rounder chefs.
.Chef de partie:-These are the supervisors
.Demi chef de partie:-They assist the chef de partie .
.Commis:-These are also assistant to chef de partie .
.Apprentices:-There are the trainees.
Thank you 🙏🏻😊😊
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