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What types of chefs are there? The Complete List of Chef Jobs

Posted by Shoes For Crews Europe on 26-Jul-2016 10:32:22

There are many different types of chefs out there. For a start, in the kitchen, there are the main job roles, like Head Chef, Sous Chef and Commis Chef. Then there are the different specialisations: every restaurant kitchen needs a Saucier and a Pâtissier. From entry level to the boss, we look at each chef role in the kitchen to help you build your own culinary career. Discover what types of chefs there are...


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What types of chefs are there? 

  • Commis Chef

  • Station Chef (Chef de Partie)

  • Sous Chef

  • Executive Chef (or Head Chef)

  • Expediter

  • Kitchen Manager

  • Pastry Chef (or Pâtissier)

  • Saucier

  • Fish Cook (or Poissonier)

  • Vegetable Cook (or Entremetier)

  • Meat Cook (or Rotisseur)

  • Pantry Chef (or Chef Garde Manger)



Commis Chef

Usually an entry level position when starting your career as a chef. The Commis Chef works alongside the other kitchen staff, usually he/she will assist the Chef de Partie with food preparation. This job gives you the opportunity to see how a kitchen works first hand and to work beside an experienced cook.

To get a job as a Commis Chef, you need to show some kitchen experience and a drive to work in the culinary industry. Working in a kitchen means hard work and long shifts but if you want to be a chef, it’s heaven.

Station Chef (or Chef de Partie) 

The Station Chef has lots of responsibility on their plate, they are in charge of one area in the kitchen. They work directly below the Sous Chef and they are responsible for all the chefs working in their area. Most Chef de Parties will specialise in one culinary area (for example. Pastry Chef) and then be responsible for their team.

It’s important to have good communication skills to make sure everyone in your team knows what they are doing to get food out on time.

Sous Chef

The Sous Chef is second-in-command in the kitchen and he/she assists the Executive Chef to oversee the kitchen. There can be more than one Sous Chef depending on the size of the kitchen, after all, the Head Chef cannot be everywhere. The Sous Chef is responsible for checking everything is working smoothly in the kitchen.

Communication and an eye for detail are important skills you need to be a Sous Chef.

chef checking herbs


Executive Chef (or Head Chef)

The Head Chef is the boss of the kitchen and it is a job many chefs desire to have. It takes years of experience and many Executive Chefs will have worked in many of the chef roles before finally reaching the top post so they know how the kitchen works.

During a shift, the Executive Chef will be in the kitchen to oversee everything is running smoothly. They will ask the Sous Chef(s) to assist them. The Head Chef will likely not be involved in any cooking, he/she will be making sure all dishes are perfect before going out.



The Expediter checks the meals are perfectly presented before they leave the kitchen. They work with the kitchen staff and the servers to make sure all dishes are presented and served correctly.

The responsibilities of the Expediter is usually taken by the Head Chef in a small kitchen, larger kitchens will have an Expediter near the door to check the food before a server takes it.

Kitchen Manager

Kitchen Managers tend to work behind-the-scenes in the kitchen. They check all ingredients are stocked and equipment is working. The managers do more paperwork as it’s the Head Chef’s job to oversee the employees in the kitchen.

The Kitchen Manager works with the Head Chef and the owner of the restaurant to keep the kitchen and the restaurant running efficiently.

pastry chefA Pastry Chef


Specialised chefs

So far, we’ve looked at the main chef roles in the kitchen. The next chefs we’re going to look at are specialised in one culinary area.  

Some of these chefs attended chef schools to develop and hone their skills so they are excellent at what they do. 

Pastry Chef (or Pâtissier)

Pastry Chefs usually attend culinary school to train their skills. They are skilled in making desserts, pastries, breads and other types of baked goods. Pastry Chefs are valuable in the kitchen. You can find Pâtissier in hotels, bakeries, cafes and restaurants.  


Sauces are important when it comes to high quality dining and the Saucier is responsible for making sure the sauces are always right.

Fish Cook (or Poissonier)


fish cook



As it says on the tin, the Poissonier specialises with everything relating to fish. If a restaurant has a large section of fish dishes on the menu, the Fish Cook will be in charge of preparing and cooking the fish.

Vegetable Cook (or Entremetier)

The Vegetable Cook prepares all the vegetable dishes but he/she will also be assigned to prepare soups and egg dishes too.

Meat Cook (or Rotisseur)

The Rotisseur works mainly with meats, he/she will be responsible for preparing the meats and cooking them.

Pantry Chef (or Chef Garde Manger)

The Chef Garde Manger is responsible for all refrigerated ingredients and dishes. In large restaurants, their huge fridges need to have a chef in charge to check all food is fresh and monitor stock levels.

Start your own career with the correct uniform

To show you mean business as a chef you need to wear the correct uniform. And most importantly, you need the correct shoes. Professional chefs wear slip resistant shoes because they understand there are many hazards in the kitchen, and slip resistant footwear helps to reduce the chance of you slipping at work.


Visit our shop to see our different styles of chef shoes:






Want a copy of the Complete List of Chef Jobs? Along with extra information, like responsibilities, skills and salary expectations.

Our Complete Guide To Chefs Jobs details all the information for each job role. It's the essential guide you need to prepare you for your future career:


CTA Complete Career Guide for Chefs


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Topics: Life @ Work