Fast food chain, Bakery, Restaurant, Culinary school and even in our home are the place where we learn things about cooking baking etc. and this is also a good start if you want to pursue a career in culinary. According to my chef there is a big money in the kitchen. you just need to established your name and be a sous chef at least for you to earn a really huge amount of money. Promotion in the kitchen is really fast just be hardworking which is easy to noticed specially if your chef is focusing on dedicated people. Anyway most of the chef gives promotion to those dedicated to be chef. A lot of people spending a lot of money going to university to study and learn culinary. Wherein some people like me is really lucky to work in a hotel, culinary industry even without proper training in culinary. for the moment I am earning as an ordinary but then once I got the position I want maybe Ill be one of the richest guy in my place... he he lol.
There are so many positions in the kitchen, some started as a dishwasher and become a chef, some started as commis etc.
These are the basic position in the kitchen.
Commis- Usually these chefs are working as an assistant of the chef, they do the peeling, cutting etc.
Demi chef de partie - these usually do the plating's, etc
Chef de partie - is usually act as the supervisor he do the platings , etc.
Sous Chef - he act as the manager in the kitchen he do plan the menu etc.
Executive chef - Head of all the chef in one company like for example in one hotel with different restaurant.
Executive pastry chef - he plan all the pastry things and bakery things.
There are so many position in busy kitchen like legumier,saucier,cook,jr sous chef etc. usually one big and busy kitchen one chef each section. One position who the the cutting only, one who do the plating's only. etc etc.
But in a not so busy restaurant even a legumier or a commis can do the plating's as long as the chefs trust you. anyways the chef give the standard so its easy to follow.
