Short Job Profiles – Kitchen & BOH

Behind the scenes, there is chopping, sizzling, sweating – and a touch of magic. BOH roles are the backbone of every kitchen: precise, resilient and often armed with a sharp knife and sharper wit. This chapter introduces the unsung heroes of the stove, from pot washer to sous chef – with due respect and a generous pinch of humour.

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Page count: 32 pages

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Publication date: January 2026

Index

1. Index
2. Short Profiles for BOH (Back of House)
Kitchen Positions
Summary in Brief
3. The Kitchen
Basic Size vs Fully Fledged
The Two Species of Professional Kitchens
The Small Basic Kitchen
The Fully Fledged Kitchen
Staff in your Kitchen
Estimated Staff Requirements
The Core of the Kitchen
Different Operations – Different Kitchens
4. Organisational Chart “OrgChart”
Why an OrgChart Is So Valuable
Types of F&B Operations
5. Profiles
Chef de Partie, Station Chef
Pâtissier, Pastry Chef
Garde Manger, Cold Kitchen
Station Chefs and their Stations (Parties)
Saucier, Sauce Chef
Poissonnier, Fish Chef
Entremetier, Vegetable Chef
Rôtisseur, Roast Chef
Potager, Soup Chef
Pizzaiolo, Pizza Chef
Boucher, Butcher
Boulanger, Baker
Chief Steard, Stewarding Supervisor
Demi Chef de Partie, Junior Chef
Commis de Partie, Line Cook
Apprentice, Kitchen Apprentice
Kitchen Porter, Steward, Dishwasher
6. Possible positions for Gastronomie
7. Biographical Note
Walter Sperger, F&B Consultant and Author

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