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In charge of the entire kitchen, prepares the entire menu, decides what ingredients to purchase and oversees the operation.

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They have a hand in just about every job in the kitchen including creating staff schedules , handling inventory management, ready to hop in whenever needed.
pastry chef- they are responsible for creating the dessert menu
line cooks- are the chefs that do most of the cooking

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A pastry chef or patisserie, is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafes

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A pastry chef or pâtissier, is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods

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The commis chef works under the chef de partie to learn the ins and outs of a specific station. The junior chef has usually recently completed, or is still partaking in, formal training.

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The sous chef shares a lot of the same responsibilities as the head chef, however they are much more involved in the day-to-day operations in the kitchen.

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The Head Chef will typically focus on managerial duties relating to the whole kitchen.

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The Executive chef sits at the top of the kitchen hierarchy; their role is primarily managerial

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All things that are grilled

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Saucier chefs prepare sauces, gravy, soups and sometimes pasta dishes for restaurants, hotels or other hospitality businesses. This position requires a chef to be very knowledgeable about mixtures and spices that will create a distinctive sauce. The saucier chef reports to the executive chef in the kitchen hierarchy.

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The poissonnier, commonly referred to as the fish chef, is responsible for the preparation of all fish dishes in the kitchen. This can include acquiring fresh fish on a daily basis from local fishermen or other merchants, as well as bringing in non-local catches, as needed, to supplement the menu.

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the grillardin is the grill cook. He's responsible for all grilled foods, as well as preparing and searing meats that are going to be roasted or braised.

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pastry chef or patisserie, is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafes

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the second in command in a kitchen; the person ranking next after the executive chef." Consequently, the sous-chef holds much responsibility in the kitchen, which can eventually lead to promotion to becoming the executive chef.

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He will prepare the food and make sure it's edible.

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They are in charge of prepping the food so the chefs can cook.

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They're in charge of prepping the meats and poultry before delivered to the stations.

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Duties: Takes care of the pastry, desserts, and breads and other baked goods.

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A chef who is skilled at making cakes, desserts , and bread.

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Duties include working with desserts, and creating a variety of sweet items.

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Is the No.2 of the kitchen is in charge of overseeing what other chefs are doing, or does what is assigned by the executive chef (de cuisine), sometimes training.

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A person who is training

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Duties: In charge of the whole kitchen.

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Known as a station chef/line cook, is in charge of one station in the kitchen. They prepare dishes in the section they specialize in.

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Fills in for the head chef, helps around the kitchen

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person who shouts out orders

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Creates the dessert menu, helps select ingredients, and oversees pastry cooks

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This role is a vital part of the brigade system, but it’s split into many different roles. There is more than one chef de partie and each one is responsible for a different section of the kitchen. This makes kitchen operations much more productive and helps to coordinate large quantities of meals at busy times.

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No. 2 chef in the kitchen. They create staff schedule, manage inventory, and enforcing safety standards. They play a crucial role in the kitchen.

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They prepare vegetables, soups, starches, and eggs. In larger kitchens, this role may split into two: Potager, who is in charge of making soups, and Legumier, who is in charge of preparing any vegetables.

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Sauce Chef is a position in the classical brigade style kitchen.In addition to preparing sauces, the saucier prepares stews, hot hors oeuvres, and sautés food to order.

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This Chef is responsible for all the grilling

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These cooks are in charge of prepping the food. ex, peeling and chopping vegetables/ fruits, weighing or mixing ingredients.

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The sous chef shares a lot of the same responsibilities as the head chef, however they are much more involved in the day-to-day operations in the kitchen.

The sous chef also fills in for the head chef when they are not present

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Do background work such as peeling and chopping vegetables. It is a good beginning job to put your foot in the door.

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The Head Chef:
Makes sure food is prepared properly
Manages the kitchen
Trains safety food procedures
Maintains the restaurants identity

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A junior chef operates as the assistant to a sous chef

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‘Head Chef’ is the translation for the French term ‘Chef de Cuisine’. The Head Chef will typically focus on managerial duties relating to the whole kitchen.

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in charge of grilled meats

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Prepares desserts

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is a chef who is "the second in command in a kitchen; the person ranking next after the executive chef.

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person who deals with cold foods

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in charge of stews

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The ones in charge of grilling.

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the poissonier must prepare all fish dishes in the kitchen

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Makes cold foods:
Salads
Cold soups
chopping
cutting
dicing

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The chef in charge of the kitchen. They oversee the whole operation. Creating the menu, buying ingredients, and adding finishing touches to the food is part of their job.

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The Executive chef sits at the top of the kitchen hierarchy; their role is primarily managerial. Executive chefs tend to manage kitchens at multiple outlets and are not usually directly responsible for cooking.

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is the head of the entire kitchen operation of the restaurant manages inventory , budgeting and more

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prepares food that must be grilled

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pastries, desserts, breads and other baked goods

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The chef in charged of making and placing the sauce on the meals

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all things grilled

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Its a chef in charge of a particular area of production in a restaurant

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Works in different parts of the kitchen, cooking pastries, butchery, fish, etc

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The main chef in a kitchen brigade. ex, manage inventory, menu planning.

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Cuts the meat
Ex: steak, pork, etc.

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responsible for roast meats and appropriate sauces

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in charge of roasted and braised meats

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Duties: Preparation of grilled or broiled items such as steaks and chicken

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The Sous Chef is the chef who is the second in command in a kitchen

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the second person who is in charge of the kitchen as well

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is in charge of making sure all the dishes are cleaned and sanitized

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The chef responsible for all pastry & dessert dishes

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Prepares fish and seafood dishes

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fried food items

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Duties: Preparation of desserts such as cakes and bread

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Person prepares sauces for dishes. For pastas, appetizers.

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Washes utensils
Ex: Dishes, silverware, etc.

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the main guy who controls the kitchen and tells everyone what to do.

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prepares treats, sweets and pastries

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Second in command:
Food is prepared quickly
If the head of the chef is away, the sous chef is next in command
Enforce food safety procedures
Plans food preparations

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charge of the preparation of cold dishes, such as salads

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In charge of making food for parties or big events, catering.

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Duties: Preparation of cold kitchen items such as salads and cold appetizers

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Washes dishes and keeps the kitchen clean

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A head chef is a highly skilled professional cook who oversees the operations of a restaurant or dinning facility

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Works with baked goods
Ex: Desserts, bread, etc.

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They're in charge of the chopping and peeling also preperation chopping vegtables and more

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In charge of all cold dishes, like salads & sandwiches

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in charge of the cold foods like veggies and fruit

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A talented chef responsible for baking foods such as breads, desserts, and other pastries.

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Make sweets, cookies, cakes, brownies.

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in charge of preparing anything roasted on the menu

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An Executive Chef oversees the daily operations of restaurant and hotel kitchens.overseeing kitchen staff, and ensuring a high-quality

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In charge of making cool dishes. ex, salads, appetizers,  sandwiches

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They prepare meat and poultry.

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Duties: Second in command of the kitchen; supervises when the chef is absent

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When a chef has more than one restaurant, he's gotta have someone that ties them together. The corporate chef handles catering and events, oversees the line during lunch and dinner, and works on maintaining consistency in menus throughout the restaurants.

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in charge of the entire kitchen, prepares the entire menu, decides what ingredients to purchase and oversees the operation.
Chef de partie

gets to oversee a section of the kitchen like pastry, butchery, fish sauces, vegetables, and so on.

cooks
cooks responsibilities include preparing the food, managing food stations, cleaning the kutchen area, and helping the chefs.

Dishwasher
dishwashers scrape food residue from dishes, pots and kitchen utensils; sort and load racks of dirty  dishes into a commercial. they organize and place clean dishes and other small wares back in their respective storage location.

pastry chef
specializes desserts such as cakes,cookies, bread, cupcakes, and many other sweets. the primary responsibility is baking, preparing, or pairing baked sweets to match demands, menus, hot/cold beverages, or even wines recommended by the main chef.

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Observes daily kitchen operations, also trains and oversees the kitchen staff

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in control of making deserts like cake and cookies

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works with all cold foods like veggies, sandwiches, sushi, fruits.

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A pastry chef is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods

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Works with grilled foods
Ex: Steak, fish, chicken, etc.

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They make baked goods and deserts.

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preparing sauces, the saucier prepares stews, hot hors d'oeuvres, and sautes food to order.

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executive chef- in charge of the entire kitchen, they prepare the menu, add finishing touches.

sous chef- they have a hand in just about every job in the kitchen including creating staff schedules , handling inventory management, ready to hop in whenever needed.
pastry chef- they are responsible for creating the dessert menu
line cooks- are the chefs that do most of the cooking

prep cooks- prep the food for cooking like peeling and chopping vegetables

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Prepares and cooks the food