A professional kitchen is like a factory where many or sometimes a few people work together. These people work in specific types, following a system. From preparation to the final dishes, different chefs play unique roles in a professional kitchen. Let me explain to you what types of chefs exist in this system and what their tasks are.
Kitchen Hierarchy
Most professional kitchens follow a system called the French brigade (or brigade de cuisine), which was created by Georges-Auguste Escoffier. This system sets up a clear order, where every person has a specific role or station. Even though modern restaurants may change it a little, knowing how this hierarchy works is important to understand the teamwork needed to make every dish.
Key Chef Roles & Responsibilities
Executive Chef / Chef de Cuisine
The Executive Chef (often the owner) or Chef de Cuisine is the kitchen’s leader. They are primarily responsible for menu creation, managing costs, and setting the culinary vision. The difference? An Executive Chef may oversee multiple locations, while a Chef de Cuisine runs a single kitchen.
Head Chef / Kitchen Manager
This role focuses on the day-to-day head chef responsibilities, including staff scheduling, inventory ordering, and maintaining quality control during service. They are the operational backbone of the kitchen.
Sous Chef
The Sous Chef (meaning “under” in French) is the second-in-command. They directly manage the line cooks, run the service, and step in for the Head Chef. A sous chef’s most important skill is often leadership and the ability to remain calm under pressure.
Chef de Partie (Station Chefs)
A Chef de Partie runs a specific station. Key roles include:
- Saucier: Prepares sauces and sautés.
- Garde Manger: Handles cold items like salads, charcuterie, and dressings.
- Poissonier: The fish cook.
- Rotisseur: Manages roasted and braised meats.
- Entremetier: Prepares vegetables, soups, and starches.
- Pâtissier: The pastry chef (often a separate department).
Commis Chef / Line Cook
The Commis Chef is an junior chef apprenticing under a Chef de Partie to learn station responsibilities. A Line Cook is a more experienced but still entry-level role focused on prep and cooking during service.
Pastry Chef / Pâtissier
The Pastry Chef leads the dessert section, creating all baked goods, plated desserts, and often bread. This specialized role requires a distinct skill set from the hot kitchen.
From Commis to Executive Chef, every role is vital. This structured career path from commis chef to executive chef ensures the culinary world continues to innovate and delight diners.
