(I’ve been rewatching The Bear and I got inspired. I kinda want to write a fic now with my Tav- Holly and the bg3 crew.)
Maître d’Hôtel/ Maître d’
This is the person responsible for the overall management of the restaurant. The ideal maître d’ is sometimes perceived to be a charismatic and imperious personality, whose personality comes to be associated with the restaurant itself.
While durge might not be the best example but Tav and durge need to be able to be the face of the group and make all the difficult decisions while keeping everyone else in line.
The hostess greets the guests and shows them to their tables. At some restaurants, the hostess may also perform many of the managerial functions allotted to a maître d’hôtel.
We know that she probably cannot cook but she enjoys good wine and food. While she doesn’t necessarily like people, she can put on a happy face when she needs to. When there are regular customers that she likes her snarky side comes out and the customers love her unconventional charm. Plus she looks excellent in black.
A sommelier is usually only found at quite formal restaurants and is the person responsible for choosing and maintaining the restaurant’s stock of wines, as well as serving them to customers.
Man knows his wines and is a highly sought after sommelier. He spent way too many years under a shitty restaurant owner who didn’t appreciate his excellent palate and talent for wine pairings.
Also called the executive chef, this role is often less involved in the daily kitchen operations in large establishments. They typically collaborate with other restaurant executives to manage the operations, and are usually tasked with designing menus and restaurant concepts.
This is pretty obvious, she would run the kitchen and restaurant with an iron fist. While she can be brutal all the other chefs have an immense respect for her. She is known through the food community that if you work under her for a full year you can get a prestigious position in another kitchen easily.
The chef de cuisine translates to chief or manager of the kitchen. This is a leadership role involved in the daily management of the kitchen. They typically perform administrative tasks, like inventory management, hiring and training. In small establishments, this position may be combined with the responsibilities of the executive chef.
Stern but calm, Jahira works well as a chef de cuisine. She is the mom of the kitchen making sure every thing is stocked and ready to go. If your mise en place is not perfect you’ll get a light smack on the head.
The sous chef is an assistant leadership position that typically reports to the chef de cuisine. They’re directly involved in kitchen operations, often acting as a manager when the chef de cuisine is unavailable.
Also sometimes called a station chef or line cook, this is a broad term often used to describe an individual responsible for leading a particular area in the kitchen. These roles are necessary in the kitchen brigade system, as its function depends on assigning cooks to specific areas.
An aboyeur supports both the kitchen and dining room by acting as the link between the two areas. They relay orders with efficiency and organization. In modern structures, the leading chef de partie takes on this role for their station.
Can both play the happy host while keeping his calm around the customers and relay affective orders that keep the kitchen working smoothly. He can be diplomatic and precise in his work, a necessary quality for working under jaheira and Minthara
The entremetier is a chef de partie who may broadly oversee stations relating to entrees. They may have line cooks working below them who help compose fish, meat, egg and vegetable dishes.
At one point in his life Gale wanted nothing more than to be executive chef. He worked in another kitchen for years as a chef de cuisine under a renowned executive chef only to be fired. He soon discovered that all he wanted to do was cook, any higher than a chef de partie and you weren’t necessarily cooking anymore.
Also called a saute chef, the saucier is a type of chef de partie responsible for all sauteed items and sauces. In larger establishments, they’re assisted by a potager who’s responsible for stocks and soups. Smaller establishments usually combine these roles, making the saucier responsible for all these items.
A plongeur is responsible for dishwashing and porter tasks. In addition to cleaning and organizing cookware and serveware, they may also provide support with kitchen prep tasks.
Man takes pride in his work, dishes are always completed quickly and with great care. Some may say that his job is unimportant but without clean dishes- chefs could not cook, customers could not eat, and if not done correctly they could make a lot of people sick. Him and Jaheira have been working at the restaurant the longest.
Translated directly as butcher, this brigade member oversees all meat and fish butchery tasks. This role is often outsourced to vendors.
The chef with the greatest knife skills (according to her) she treats every piece of meat with respect. She makes sure every cut is beautiful and perfect. If a piece of meat ever comes back cooked wrong she yells at Gale, Wyll, and Karlach. If a customer complains the cut isn’t good or it’s too fatty, they have to physically hold her back in the kitchen.
A boulanger is a baker. They’re responsible for preparing breads and other baked goods in-house. Some establishments may eliminate this position and order fresh or frozen baked goods from outside vendors.
Dude knows how to work with yeast like it’s nobody’s business. He names his sourdough starter and he’s kept it alive since he started culinary school (late 80’s early 90’s). He talks to all his creations as if they were living, breathing things. Probably the most chill chef in the kitchen, that is until you fuck with his dough and it loses its rise.
Also called a pantry chef, the garde manger is an ambiguous role that generally relates to cold foods. This may include salads, appetizers, pates, charcuterie and desserts.
While he is also the sommelier for the restaurant he also takes on the role of making sure all the cold dishes are beautiful and delicious. He is known for his charcuterie boards that have perfect wine pairings
Often combined with the fry cook role, a grillardin or grill chef is responsible for the restaurant’s grilled food, including vegetables, meats and more. This role is common in steak restaurants where a large volume of the orders are prepared on the grill.
She is a self made chef, she worked her way up in many different kitchens in the city. She may not have the technical skills to be any higher up in the kitchen but she knows how to work a grill and fryer. She knows how to endure the heat, and everything she does is the perfect temp. She only loses her shit when a dish comes back claiming to be cooked wrong. She also is the funniest in the kitchen.
Otherwise known as the pastry chef, this role is responsible for producing items on the dessert menu. In large establishments, a variety of positions may be involved in the dessert station. They may include a glacier for ice cream, confiseur for confections and decorateur for the decorative work on fancy cakes or other desserts. Some kitchens combine the pastry chef and baker responsibilities.
Halsin- see Boulanger (man also has a sweet tooth)
