Chef Hierarchy Explained: The 10 Types of Chefs in a Professional Kitchen

Every chef in a professional kitchen has a specific role, ensuring efficiency, quality, and consistency. Below, we will explore the key roles that make up a well-structured kitchen.

1. Executive Chef (Head Chef) – The Boss of the Kitchen

At the very top of the kitchen hierarchy is the Executive Chef, the one who runs the show. They are responsible for everything, from menu planning to managing staff. Their role is more about leadership and decision-making than hands-on cooking.

Key Responsibilities:

• Menu creation – Designing and updating dishes to keep the menu fresh.
• Quality control – Ensuring every dish meets the restaurant’s standards.
• Team management – Hiring, training, and leading the kitchen staff.
• Cost control – Managing food costs, stock levels, and supplier relations.
• Kitchen operations – Overseeing workflow to keep everything running smoothly.

In larger kitchens, Executive Chefs rarely cook; instead, they delegate tasks and supervise the team. However, in smaller kitchens, they may still be involved in food preparation. Their job is to ensure efficiency, creativity, and consistency in every meal served.

To become an Executive Chef, you need more than just great cooking skills. Leadership, business knowledge, and the ability to manage a team are essential. It’s a role that takes years of experience, but for those passionate about food and leadership, it’s the ultimate career goal.

2. Sous Chef – The Second-in-Command

If the Executive Chef is the mastermind, the Sous Chef is the one making sure everything happens. They are the bridge between the head chef and the rest of the team, ensuring smooth kitchen operations. When pressure builds during service, they are the ones keeping everything under control.

What Does a Sous Chef Do?

• Oversees daily operations – Ensures every station runs efficiently.
• Supervises and trains staff – Guides junior chefs and maintains kitchen discipline.
• Handles food preparation – Steps in to cook, plate, and refine dishes when needed.
• Manages inventory and orders – Keeps stock levels in check and coordinates with suppliers.
• Solves problems on the spot – Deals with missing ingredients, mistakes, and sudden menu changes.

A Sous Chef is not just a manager but also an active cook. They are constantly moving—checking dishes, adjusting flavours, and making sure everything meets the highest standards. Unlike the Executive Chef, who focuses on the overall vision, the Sous Chef is hands-on with the day-to-day operations.

Why is the Sous Chef Role Important?

• Without them, the kitchen would be chaotic.
• They ensure the restaurant maintains consistency and efficiency.
• They are the next in line to become an Executive Chef.

For chefs with leadership skills and a passion for the kitchen, this role is the perfect stepping stone. It’s challenging, fast-paced, and rewarding—ideal for those aiming for the top of the culinary world.

3. Chef de Partie (Station Chef) – The Specialist

A Chef de Partie, also known as a Station Chef, is a specialist in their section of the kitchen. They focus on one specific area, whether it’s grilling, making sauces, or handling desserts. Each station is like a mini kitchen, and the Chef de Partie ensures everything runs smoothly within their domain.

What Does a Chef de Partie Do?

• Manages a specific kitchen station (grill, sauce, pastry, etc.).
• Prepares, cooks, and plates food according to the restaurant’s standards.
• Maintains consistency, ensuring every dish is cooked perfectly.
• Oversees junior chefs and kitchen assistants working in their stations.
• Keeps their workspace organised and stocked with necessary ingredients.

Every Chef de Partie is a master of their craft. A Saucier (sauce chef) creates rich, flavourful sauces, while a Grillardin (grill chef) ensures meats are cooked to perfection. In the pastry section, a Pâtissier crafts delicate desserts that complete the dining experience.

This role requires precision, skill, and attention to detail. A Chef de Partie must be quick under pressure, balancing speed with quality. They also need excellent communication skills, working closely with the Sous Chef and other station chefs to deliver flawless service.

For chefs looking to specialise and perfect their techniques, this is a crucial career step. Becoming a Chef de Partie is a sign of expertise, and for many, it’s the path towards becoming a Sous Chef or even an Executive Chef in the future.

4. Saucier (Sauce Chef) – The Master of Flavours

A perfectly made sauce can turn a good dish into an unforgettable one. That’s why the Saucier holds such an important role in the kitchen. They are responsible for creating rich, flavour-packed sauces, as well as soups and stews that bring warmth and depth to a meal.

This role demands more than just following a recipe. A Saucier must have an excellent palate, knowing exactly when to add more seasoning, reduce a sauce further, or adjust its texture. Some sauces are quick and simple, while others take hours of careful cooking to develop the perfect flavour.

Their work is crucial in fine dining, where a well-made sauce can elevate an entire dish. Whether it’s a classic béchamel, a deep and velvety demi-glace, or a light and zesty vinaigrette, the Saucier is the one ensuring everything is balanced and delicious.

Patience, skill, and creativity are essential in this role. For chefs who love working with bold, complex flavours, becoming a Saucier is a rewarding path in the culinary world.

5. Poissonnier (Fish Chef) – The Seafood Expert

Cooking seafood is a delicate skill that requires precision, patience, and knowledge of different fish types. The Poissonnier, or fish chef, is the specialist responsible for preparing and cooking all seafood dishes. Their expertise ensures that every fillet, prawn, or shellfish dish is perfectly handled and presented.

Unlike meats, seafood is fragile and can be easily overcooked or underseasoned. A Poissonnier must know the best cooking techniques for different types of fish: grilling, poaching, steaming, or pan-searing. They also need to balance seasoning carefully, enhancing natural flavours without overpowering them.

Freshness is everything in seafood. A fish chef must inspect, clean, and store ingredients properly to maintain their quality. They often work directly with suppliers to source the freshest catches, ensuring high standards in every dish.

Key Skills Every Poissonnier Needs:

• Expert knife skills for filleting and deboning fish.
•  Knowledge of seafood preparation and preservation techniques.
•  Ability to create complementary sauces and seasonings. 
•  Understanding of cooking temperatures for different types of seafood.

The role of a Poissonnier is vital in fine dining and seafood-focused restaurants. Whether preparing a light and flaky fillet or a rich seafood stew, their work plays an important role in bringing the best flavours to the table. For chefs passionate about working with seafood, this role offers a chance to master one of the most refined areas of cooking.

6. Rotisseur (Roast Chef) – The Meat Specialist

Cooking meat is more than just heat and seasoning—it’s about timing, technique, and precision. The Rotisseur, or Roast Chef, specialises in handling all meat-based dishes, ensuring they are perfectly cooked, tender, and full of flavour. From slow-roasted lamb to flame-grilled steaks, they master the art of bringing out the best in every cut.

What Makes a Great Rotisseur?

A skilled Rotisseur must:

• Know the best cooking method for different cuts—roasting, grilling, braising, or frying.
•  Control heat and timing to retain juiciness and enhance flavour.
•   Master seasoning techniques, including marinades, rubs, and bastes.
•  Handle large portions of meat, often cooking for big service rushes.

They also work closely with suppliers to source high-quality meats and ensure proper storage. Freshness and handling are crucial as meat that’s aged correctly and stored at the right temperature makes all the difference in taste.

During service, the Rotisseur is responsible for delivering meat dishes at the perfect doneness. Whether it’s a medium-rare steak or a crispy roasted duck, they have to get it right every time. This role requires confidence, patience, and a deep understanding of the science behind cooking meat.

For those who enjoy working with bold flavours and precision cooking, the Rotisseur position is a highly respected and rewarding role in the kitchen brigade.

7. Garde Manger (Cold Chef) – The Cold Food Expert

Not all cooking happens over a hot stove. The Garde Manger, or Cold Chef, is the specialist responsible for preparing salads, appetisers, cold meats, and decorative food displays. Their role requires precision, creativity, and a keen eye for presentation.

A Garde Manger works with fresh, high-quality ingredients to create dishes that are visually stunning and packed with flavour. They handle everything from crafting elegant canapés to assembling charcuterie boards. Their work often sets the first impression of a meal, making their role just as important as those working with hot dishes.

This chef is also in charge of dressings, dips, terrines, pâtés, and cold sauces. They ensure that textures and flavours blend harmoniously. Unlike hot food, there’s no last-minute seasoning in the pan—everything must be perfectly balanced before serving.

Key Responsibilities of a Garde Manger:

• Preparing salads, appetisers, and cold dishes.
•  Managing cured meats, smoked fish, and charcuterie.
•  Creating decorative food presentations for banquets and buffets.
•  Mixing and balancing flavours in cold sauces and dressings.

A Garde Manger must be detail-oriented, as their dishes rely on precision cutting, plating, and seasoning. Their skills are essential in fine dining, catering, and large banquet settings.

For chefs who love working with fresh ingredients and artistic presentations, this role offers a chance to blend creativity with technical skills. The Garde Manger is more than just a cold food expert—they bring elegance and finesse to every plate.

8. Pâtissier (Pastry Chef) – The Dessert Genius

A meal isn’t truly complete without a delicious dessert, and that’s where the Pâtissier, or Pastry Chef, shines. They specialise in creating cakes, pastries, breads, and sweet treats that leave a lasting impression. Their work requires patience, precision, and an eye for detail.

Unlike other chefs who adjust seasoning on the go, a Pâtissier follows strict measurements and techniques. Baking is a science: too much flour, too little sugar, or the wrong temperature can ruin a dish.

Beyond baking, they also focus on presentation and decoration. Whether it’s a simple tart or an elaborate wedding cake, their creations must look as good as they taste. Every swirl of frosting, drizzle of chocolate, or dusting of sugar adds to the final masterpiece.

What Does a Pâtissier Do?

•  Bakes cakes, pastries, tarts, and other desserts.
•  Works with chocolate, sugar, and artistic decoration techniques.
•   Prepares doughs, puff pastries, and laminated pastries like croissants.
•   Designs and assembles elaborate showpieces for special events.

Pastry chefs often work in hotels, fine dining restaurants, and bakeries, where high-quality desserts are in demand. Their role requires creativity, technical skill, and a passion for sweets.

If you love working with flavours, textures, and edible art, becoming a Pâtissier is an exciting and rewarding career path!

9. Boulanger (Bread Chef) – The Bread Maker

Baking bread isn’t just about mixing flour and water—it’s a skill that requires patience, precision, and knowledge of fermentation. The Boulanger, or Bread Chef, is responsible for creating a variety of breads, from rustic sourdough to delicate brioche. Their craft brings warmth and flavour to every meal.

A Boulanger starts work early in the morning, ensuring that fresh bread is ready before the first customers arrive. Dough must be mixed, kneaded, proofed, and baked at just the right temperature. Even the slightest change in time or humidity can affect the final result.

Key Responsibilities:

✔ Crafting artisan breads, pastries, and rolls.
✔ Managing fermentation times for the best flavour.
✔ Controlling oven temperatures for a perfect bake.
✔ Working with laminated doughs like croissants and Danish pastries.

Bread-making is as much about science as it is about skill. A Boulanger must understand how different flours, yeasts, and hydration levels affect texture and taste. They must also work efficiently, as large batches of bread must be prepared daily.

This role is essential in bakeries, hotels, and fine dining restaurants, where fresh, high-quality bread is always in demand. For those who enjoy working with their hands and mastering traditional baking techniques, the Boulanger position is both challenging and rewarding.

10. Commis Chef – The Beginner Chef

Every chef has to start somewhere, and in a professional kitchen, that starting point is the Commis Chef. This entry-level role is where aspiring chefs gain hands-on experience, develop basic skills, and learn the inner workings of a busy kitchen. It’s a tough but essential step toward becoming a skilled chef.

At this stage, the focus is on learning and assisting. A Commis Chef works closely with senior chefs, helping with food preparation, ingredient measuring, and basic cooking tasks. They also play an important role in keeping the kitchen organised and running smoothly.

Daily Tasks of a Commis Chef:

• Prepping ingredients (chopping, peeling, and portioning).
• Assisting with cooking under supervision.
• Maintaining kitchen cleanliness and hygiene.
• Observing and learning new techniques from experienced chefs.

It’s a fast-paced job that requires hard work, patience, and attention to detail. The long hours and repetitive tasks may seem demanding, but this is where the real learning happens. Every day in the kitchen brings a new challenge and an opportunity to improve.

For those serious about climbing the kitchen hierarchy, being a Commis Chef is just the beginning. With dedication and experience, this role leads to greater responsibilities, bringing chefs one step closer to their dream position.