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Chefs are professional cooks who work in restaurants and hotels. They are often a highly skilled professional who is proficient in all aspects of food preparation, who learn their trade from an early age, working their way through the kitchen roles, often starting as a pot-wash/kitchen porter. At the beginning of a chef's career they will wash dishes, help with the preparation of vegetables and meat and later starters. 

There are many different types of Chefs: 

  • Chef de Cuisine: This person is in charge of all things related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, and plating design.
  • Sous-Chef: The second in command and direct assistant of the Chef. This person may be responsible for scheduling and substituting when the Chef is off-duty and will also fill in for or assist the Chef de Partie (line cook) when needed. This person is responsible for inventory, cleanliness of the kitchen, organization and constant training of all employees.
  • Chef de Partie: They are in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens, however, the station chef is the only worker in that department.

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