Ever wondered what makes a Sous Chef? Or what exactly a Garde Manger Chef does? Well look no further, all the titles and definitions are listed below. Let's see which category do you belong.



Chef de Cuisine: A term used more so in larger restaurants, hotels and establishments with more than one location. This Chef is the CEO of the kitchen and often the restaurant.

Executive Chef: The top of the kitchen management structure. He or she is the visionary leader, responsible for conceiving menu ideas, creating recipes, establishing standards, controlling costs and performing many administrative tasks.

Head Chef:  He or she is responsible for planning menus, liaising with suppliers, controlling budgets and managing staff.

Sous Chef:  The Sous Chef is the second in charge. He or she is the hands on person; they do all the day to day management of the kitchen, are almost always in the kitchen and spend very little time in the office.

Chef de Partie: Literally translated means "Chef of Section" and refers to a Chef in charge of a certain section such as grill or sauté.

Commis Chef: These guys and gals are the junior staff in the kitchen yet do most of the work.

Apprentice/Trainee Chefs: These are the chefs that are technically in training, although really the training never stops as all Chefs tend to continue to learn from one another.

Pastry Chef: Is the king or Queen of the pastry section; they are responsible for all those decadent and impressive desserts and sweets you find in hotels and restaurants.

Garde Manger Chef: Is responsible for the cold section and sometimes the pastry if there is no designated pastry chef.

Entre Metier Chef: Is responsible for the preparation of garnishes and vegetables.

Saucier Chef: Is responsible for sautéed items and most sauces.