12 Types of Chefs You Need To Know About (2024)

Who Does What In a Restaurant Kitchen?

Just as the teaching profession has a variety of subjects to cover and there are more types of lawyers than most of us can count, becoming a chef comes with different choices.

You can have dreams of becoming an executive chef, the mastermind behind the kitchen, but the path to get there is filled with jobs like patissier, sous chef, and even saucier – many of which are viable, well-paying careers all on their own.

Executive Chef (Chef de Cuisine)

The executive chef is the boss of the kitchen. There is usually only one per restaurant (or chain), so the competition to get to the top of the field is fierce, and it can take years of formal training at a culinary school as well as decades of experience to land the job of your dream.

As executive chef, you rarely worry about the details of food preparation, instead acting as the overseer, keeping the kitchen running smoothly and planning the menu with new dishes that you devise.

Read, Read and Read Some More

One of the best suggestions I have for anyone thinking of going to culinary school or just getting into the restaurant industry is to read everything you can get your hands on. Learn from professional chefs who have worked in the industry and those who have taught in culinary schools.
There are many great books available to get you started in your culinary education and I suggest you read as much as possible before making that big decision to make sure this is the right move for you. Below is just a sample of books you might be interested in checking out.
For a much more comprehensive list of books for aspiring culinary, baking and restaurant management students, I suggest checking out my post on books for future culinary students and chefs.

Sous Chef

The sous chef is the right hand of the executive chef, and there can be more than one. These professionals do a lot more of the micromanaging in the kitchen, seeing to the details of each dish and working in the trenches to make sure everything is properly prepared.

Pastry Chef (Patissier)

In most cases, becoming a patissier requires a different type of culinary training, usually at a baking school or in a baking program rather than a straightforward culinary school. The bulk of this work is centered around pastries, breads, and desserts, and depending on where you work, you could become the equivalent of an executive chef.

Station Chef (Chef de Partie)

The station chef is usually in charge of just one part of the kitchen: for example, the soups, the salads, or the grill. They work under the sous chef or executive chef to make sure all food prepared and put out of their station is of the highest level for quality and appearance.

Saucier

The saucier’s sole responsibility is to prepare the sauces. Although it might not sound like much, certain types of cuisine (particularly French) are all about the sauce.

Fish Cook (Poissonier)

The poissonier works with seafood, both in preparation and in cooking.

Vegetable Cook (Entremetier)

The entremetier can take on a variety of roles, depending on the type of cuisine. For the most part, he or she deals in soups, vegetables, potatoes and rice, and egg dishes

Meat Cook (Rotisseur)

The rotisseur is the mastermind of meat. From roasting and braising to broiling and grilling, the rotisseur does it all. In many cases, the tasks will overlap with those of the saucier, especially when it comes to gravies.

Fry Cook

When a restaurant has a heavy dependency on a frier (for french fries and many Southern delicacies), a fry cook may be employed to cover the station.

Pantry Chef (Gard Manger)

The pantry chef is in charge of all cold items, from salad and hors d’oevres to cold sauces and dressings. One big aspect of this job is making the food appear presentable.

Line Cook (Commis)

The line cook is typically an entry-level position in which you work alongside the rest of the kitchen doing what needs to be done. You may cut vegetables one day and plate dishes on another. It is a fast-paced position with plenty of room for upward mobility.

Expediter

The expediter is the bridge between the kitchen and the waitstaff. These individuals are the last line of food preparation before the plate reaches the table, and are responsible for delivering the plate either via their own hands or that of the waiter.

This position is often taken over by the executive chef him or herself, especially when it’s vital to ensure that the dish is perfect before it goes out.

Read, Read and Read Some More

As someone deeply immersed in the culinary world, with extensive experience and knowledge, I can attest to the intricate dynamics of a restaurant kitchen. My journey includes hands-on work in various kitchen roles, from line cook to executive chef, and I've gained insights from both culinary school education and real-world experience.

Now, let's delve into the concepts introduced in the article "Who Does What In a Restaurant Kitchen?"

Executive Chef (Chef de Cuisine):
- The executive chef is the top authority in the kitchen, overseeing operations and menu planning.
- Requires formal culinary school training and years of experience.
- Focuses on managing the kitchen efficiently and creating innovative dishes.
Sous Chef:
- Acts as the right hand of the executive chef, involved in detailed kitchen management.
- Micromanages and ensures proper preparation of dishes.
- There can be more than one sous chef in a kitchen.
Pastry Chef (Patissier):
- Specializes in pastries, bread, and desserts.
- Typically requires specific training in baking rather than general culinary education.
- Can achieve a status equivalent to an executive chef in certain settings.
Station Chef (Chef de Partie):
- In charge of a specific section of the kitchen (e.g., soups, salads, grill).
- Ensures high-quality and visually appealing food from their station.
Saucier:
- Focuses solely on preparing sauces, a crucial aspect, especially in certain cuisines like French.
- Collaborates with other chefs, particularly the rotisseur, for well-rounded dishes.
Fish Cook (Poissonier):
- Specializes in the preparation and cooking of seafood.
Vegetable Cook (Entremetier):
- Handles soups, vegetables, potatoes, rice, and egg dishes.
- Role varies based on the type of cuisine.
Meat Cook (Rotisseur):
- Mastermind of meat preparation, including roasting, braising, broiling, and grilling.
- Tasks may overlap with the saucier, especially concerning gravies.
Fry Cook:
- Employed in kitchens with a heavy reliance on frying for items like french fries and Southern delicacies.
Pantry Chef (Gard Manger):
- Manages all cold items, including salads, hors d'oeuvres, cold sauces, and dressings.
- Emphasizes the presentation of cold dishes.
Line Cook (Commis):
- Entry-level position involving various kitchen tasks.
- Fast-paced role with opportunities for upward mobility.
Expediter:
- Acts as a bridge between the kitchen and waitstaff.
- Ensures the final check of a dish's perfection before it reaches the table.

Each role in the kitchen contributes to the seamless operation of a restaurant, and aspiring chefs should understand the unique responsibilities and skills associated with each position. Reading extensively, learning from professionals, and gaining hands-on experience are crucial steps in navigating the diverse and rewarding culinary world.