BARTENDER HIERARCHY

The hierarchy among chefs run the gauntlet, from pastry chef, sous chef, chef de partie, chef de crusine, avant-garde chef, head chef, executive chef and master chef. There are also different skill-levels between chefs and cooks, with cooks having their own hierarchy (line cook, short-order cook, 1st cook, 2nd cook). A chef usually achieves his recognition by graduating from a renowned culinary institute followed by on-the-job training. A chef has the knowledge and skills to create, whereas a cook usually prepares set dishes created and taught to him by the chef. The chef is the leader and the cook the follower.

The hierarchy of a bartender generally consists of bar-back, service bartender, bartender and head bartender. Although the hierarchy of bartending does not read like that of a chef there are also similar skill-levels that separate bartenders from bartenders ! If we take a page from the chefs hierarchy the bartender would be the cook and the ‘mixologist’ or ‘bar chef’ would be the equivalence to a chef.

Most bartenders would probably not bestow the title ‘Bar-chef’ or ‘Mixologist’ on themselves, feeling it may be a little pretentious, but then again, why shouldn’t a professional bartender who has learned his trade well, much like a chef, or a sommelier not be recognized for his talents?
If you have ever visited Pegu Club in Soho, you would surely agree that the bartenders take pride in their profession. It really is like watching master chefs at work. Every ingredient fresh, every ingredient precise in measurement and muddled, stirred or shaken with the finesse of a master bartender - or dare we say…a master mixologist!

Oh and dare we also say that the head bartender of this renowned cocktail lounge was a graduate of the New York Bartending School! We like that! Way to go Kento.