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The very top of the kitchen management structure. This is primarily a management role; Executive Chef will be responsible for the operation of multiple restaurant / kitchen outlets, management of overall stock, staff and finance figures.

Chef de Cuisine is the traditional French term, and although it’s slightly more common in European kitchens, head chef is the title that’s used most prevalently around the world. The Head Chef generally controls the whole kitchen, from managing kitchen staff and controlling kitchen costs to liaising with suppliers and creating the menus. Depending on the restaurant and the individual themselves, much like CEO’s of the corporate world the Head Chef will often leave much of the day-to-day running of the kitchen to individuals lower down the hierarchy, such as the Sous Chef.

The Sous Chef de Cuisine is second in command, and translated it literally means ‘under chef’. The role will typically overlap with the Head Chef’s, but the Sous Chef will tend to be more hands on and actively involved in the day-to-day running of the kitchen; the Sous Chef will also fill in for the Head Chef when they are off, as well as a Chef de Partie when needed.

Specific Chef de Partie titles can include the following:

• Butcher Chef (aka boucher) – In charge of preparing meats and poultry before they are delivered to their retrospective stations, the butcher chef may also handle fish and seafood preparations.
• Fish Chef (aka poissonnier) - An expert in the preparation of fish dishes, and often responsible for fish butchering as well as creating the appropriate sauces.
• Fry Chef (aka friturier) - This individual specialises in the preparation of fried food items.
• Grill Chef (aka grillardin) – As the name implies, the master of all foods that require grilling.
• Pantry Chef (aka garde manger) - A pantry chef is responsible for the preparation of cold dishes, such as salads and pâtés.
• Pastry Chef (aka patissier) – The King or Queen of the pastry section; baked goods, pastries and desserts are this chefs forte.
• Roast Chef (aka rotisseur) – Responsible for the preparation of roasted meats and the appropriate sauces.
• Roundsman (aka chef de tournant, swing cook, relief cook) – Someone who fills in as needed on all of the stations, rather than having a specific job.
• Sauté Chef (aka saucier or sauce chef) – Often the most respected role in the brigade system of stations, reporting directly to the head chef or sous-chef. They’re responsible for sautéing foods, but their most vital role lies within the creation of the sauces and gravies that will accompany other dishes.
• Vegetable Chef (aka entremetier) - Prepares vegetables, soups, starches, and eggs. Larger establishments may employ multiple chefs to work this station. A potager would be in charge of making soups, and a legumier would be in charge of preparing any vegetable dishes.

A Commis is a junior member of staff that works under a Chef de Partie in order to learn the ins and outs of a specific station, these are often people that have recently completed, or are still undertaking, formal culinary training.

Also called Kitchen Assistants or Kitchenhands, these are general workers that assist with rudimentary tasks within the kitchen, and are less likely to have any formal culinary training. Tasks include basic food preparation such as washing salad and peeling potatoes, in addition to basic cleaning duties.

Also called Escuelerie, the person responsible for washing dishes and cutlery.