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Chef Hierarchy FAQs There are different types of chefs. The main titles based on kitchen hierarchy are the Executive Chef, the Sous Chef, the Station Chef, and the Commis Chef. Then there are also various types of station chefs: Patissiers.

ing to the kitchen brigade system, the chef de cuisine is second-in-command to the executive chef. However, sometimes restaurants will have either an executive chef OR a chef de cuisine, rather than both positions. Below the chef de cuisine is the sous chef de cuisine (colloquially known as the sous chef).

In the traditional French kitchen stratification system called the Kitchen Brigade, the Chef de Cuisine and Executive Sous Chef both report to the Executive Chef. If both roles are present, the Chef de Cuisine sits second in command while the Sous Chef comes next.

The hierarchy resembles a pyramid structure with the executive chef at the apex, followed by the head chef, sous chefs, chef de parties, commis chefs, and kitchen assistants at the base. Each role has its specific responsibilities, ensuring a smooth workflow.

Those of you who aspire to own a restaurant or work as a professional chef must know the chef levels below: Executive Chef. Chef de Cuisine (Head Chef) Sous Chef (Deputy Head Chef) Chef De Partie (Station Chef) Commis Chef (Junior Chef) Kitchen Porter. Escuelerie (Dishwasher)

Line cooks also work with other members of the kitchen staff to prepare ingredients and maintain kitchen equipment. Sous Chefs: Sous chefs are the head chefʼs second-in-command and are responsible for managing the kitchen in their absence. They also assist in menu planning and creating new dishes.

A sous-chef is a chef who is second in command of a kitchen, ranking directly below the head chef. In large kitchens, sous-chefs generally manage members of the kitchen on behalf of the head chef, who is usually preoccupied with other tasks.