Executive chef

The role of Executive Chef is demanding – as they are in control of every aspect of the kitchen! This includes business development and maintenace, menu creation and staff management. The position is not always a hands-on role, depending on the structure of the organisation. Position also know as ‘Head Chef’.

Chef de Cuisine

This title is more commonly used when a establishment has more than one dining outlet. The Chef de Cuisine will be in charge of that part of the business, however the Executive Chef looks after the overall running of all Food and Beverage outlets within the property.

Sous chef

The Sous Chef is the next in charge after the executive chef; second in command. Duties often include scheduling, filling in for the executive chef when they are off-duty, assist the chef de partie (or line cooks) when needed. Smaller operations may not have a sous chef, while larger operations may have multiple. Larger operations may have multiple Sous Chef positions whilst smaller kitchens tend to not have this role.

Chef de Partie

A chef de partie, also known as a "station chef" or "line cook" looks after certain areas within the kitchen. Sometimes this position will have various cooks/assistants under them. In most kitchens however, the station chef is the only worker in that department.

Sauté Chef (Saucier) [so.si.e] - Responsible for all sautéed items and their sauce. This is usually the highest position of all the stations.

Fish Chef (Poissonier) [pwɑ.so.ɲe] - Prepares fish dishes and often does all fish butchering as well as appropriate sauce. This station may be combined with the saucier position.

Roast Chef (Rotisseur) [ʀo.ti.sœʀ] - Prepares roasted and braised meats and their appropriate sauce.

Grill Chef (Grillardin) - Prepares all grilled foods, this position may be combined with the rotisseur.

Fry Chef (Friturier) - Prepares all fried items, position may be combined with the rotisseur position.

Vegetable Chef (Entremetier) [ã.tʀə.me.tje] - Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. In a full brigade system a potager would prepare soups and a legumier would prepare vegetables.

Roundsman (Tournant) [tuʀ.nã] - Also referred to as a swing cook, fills in as needed on station in kitchen.

Cold-Foods Chef (Garde Manger) [gaʀd mã.ʒe] - May also be referred to as the pantry chef, they are responsible for preparing cold foods, including salads, cold appetizers, pâtés and other charcuterie items.

Butcher (Boucher) - Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish.

Pastry Chef (Pâtissier) [pa.ti.sje] - Prepare baked goods, pastries and desserts. The pastry chef often supervises a separate team in their own kitchen or separate shop in larger operations.

Commis Chef
A Commis Chef/Apprentice/Kitchen Assistant work under a chef de partie or station chef in order to learn the stations responsibilities and operation.

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