Chef hierarchy: Chef rankings and the kitchen hierarchy explained.

Date Modified 1st April 2024 | This article has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

TLDR; 

• •The Chef hierarchy is a centuries old system used to delegate responsibilities in a commercial kitchen and set out a chain of command.
• •It's useful for increasing efficiency because different people in the kitchen team will focus on different things - things they usually specialise in.
• •It's also useful for increasing clarity on who is in charge at different times and in different areas. Kitchen's can be very busy places, so having a clear system in place means that everybody know's what to do and who to listen to when the pressure is on.

If you're anything like I was 10 years ago, you won't know your sous chef from your commis chef. The chef hierarchy is a common feature for most professional kitchens, it's an efficient operational system that delivers high-quality dishes. Developed by legendary French chef Georges Auguste Escoffier, this structured system assigns specific roles, from the Executive Chef to the Commis Chef, each with unique responsibilities. In this article, I'll explore these roles and their importance in modern kitchens and the skills to look out for when hiring for kitchen roles.

Overview of the chef hierarchy

The Brigade de Cuisine, (I know right, sounds so exotic) is a system developed over a century ago, and revolutionised the way kitchens operate. Inspired by military discipline, Escoffier’s system brought a structured hierarchy to the culinary world, creating clear lines of responsibility and accountability that are still used in modern kitchens today. A busy kitchen, particularly during peak service times, relies heavily on this structured approach for smooth operations and paramount efficiency. I had first hand experience of this in my teens when I spent a summer working as a KP at Liverpool Football Club Stadium - talk about busy! Escoffier’s system includes various chef titles, each with specific duties that contribute to the overall success of the kitchen. From the Executive Chef, who oversees the entire operation, to the Commis Chef, who assists in basic food preparation, every role is designed to support a repeatable execution of culinary tasks. This hierarchy promotes specialisation, promoting chefs to refine their skills in specific areas like sauces, roasting, or pastries, ultimately improving the quality and consistency of the dishes served.

The hierarchical structure can vary depending on the size and style of the restaurant, but the core principles remain the same. Using clear roles and responsibilities, the Brigade de Cuisine mean that every member of the kitchen team knows their place and their duties, leading to a more efficient and effective operation. This not only improves the quality of the food but also enhances the dining experience for customers, making the chef hierarchy an essential aspect of any professional kitchen.

Top-Level Chefs

At the pinnacle of the kitchen hierarchy are the top-level Chefs, whose strategic decisions and leadership shape the culinary direction of the restaurant. These chefs, including the Executive Chef and the Head Chef, hold the highest positions in the kitchen, guiding their teams with a mix of creativity, expertise, and managerial acumen.Their roles play an important part in smooth kitchen operations and in bringing the restaurant’s vision to life. - Executive Chef

The Executive Chef, often regarded as the top of the kitchen management hierarchy, plays a predominantly managerial role. Responsibilities of the Executive Chef include overseeing profitability of multiple outlets, making high-level operational and hiring decisions, menu creation and other strategic management tasks. Though they do very little actual cooking most of the time, their influence on the kitchen’s operations is massive because they establish and enforce safety, hygiene, and quality standards.

Collaboration with restaurant owners is another important aspect of the Executive Chefs’ role. They need to align the food and beverage offering with business goals which means making sure that the menu is a win with the customers but that it also contributes positively to the restaurant’s profitability. This position typically requires years, if not decades, of experience, as well as a deep understanding of both the culinary arts and business management.

How to decide on Exec Chef duties and skills

Executive Chef job description template

• •Head Chef (Chef de Cuisine)

The Head Chef, or Chef de Cuisine, is responsible for managing kitchen staff, setting the menu, liaising with suppliers and overseeing the budget. Unlike the Executive Chef, the Head Chef is more hands-on, directly involved in the preparation and presentation of dishes, ensuring that each meal meets the restaurant’s high standards.

Menu creation is often a key responsibility of the Head Chef. Creating innovative and appealing dishes, they help maintain the restaurant’s competitiveness and ability to create a loyal customer base. This role also requires meticulous management of kitchen inventory and food supplies. The title “Head Chef” is more commonly used globally, while “Chef de Cuisine” is often found in European kitchens. Regardless of the title, this role demands a blend of culinary expertise, leadership skills, and business acumen, as the Head Chef must balance creativity with the practical aspects of running a successful kitchen.

How to decide on Head Chef duties and skills

Head Chef job description template

Mid-Level Chefs

Mid-level chefs, such as the Sous Chef and Chef de Tournant support the top-level chefs, ensuring the kitchen runs smoothly during service. These chefs bridge the gap between the top-level chefs and the station chefs, and will also take on significant responsibilities in the absence of the Head Chef.

• •Sous Chef

The role of the Sous Chef includes assisting the Head Chef in the preparation and design of food and drink menus, ensuring that all food and beverage tasks align with the Head Chef’s vision, maintaining kitchen hygiene, training junior chefs and making sure that all daily kitchen operations run smoothly and punctually.

The Sous Chef is second in command, working directly under the Head Chef and they will often have a speciality of their own but require a good general understanding of the whole kitchen process. Sous Chefs need to have strong technical skills and usually possess formal culinary training. Their duties can include everything from producing high-quality plates, complying with sanitation regulations, handling any issues that arise in the kitchen, playing a significant role in team management, establishing work schedules and assessing the performance of kitchen staff to maintain efficiency and high standards.Maintaining a positive and professional approach with both coworkers and customers is essential for a Sous Chef.

This role requires quick decision-making, good attention to detail for admin tasks and the ability to resourcefully solve any problems that may occur during service.

How to decide on Sous Chef duties and skills

Sous Chef job description template

• •Chef de Tournant

The Chef de Tournant, also known as the relief chef, is a flexible role that provides support across various kitchen stations. Unlike other chefs who specialise in a particular area, the Chef de Tournant fills in wherever needed, making them important during busy times or when other chefs are unavailable.This role requires a broad set of culinary skills and the ability to adapt quickly to different tasks. The Chef de Tournant should be proficient in all areas of the kitchen, including grilling, sautéing, preparing cold dishes and preparing desserts. Their flexibility and expertise ensure that the kitchen operates smoothly, regardless of the challenges pop up.

Station Chefs (Chefs de Partie)

Station Chefs, also known as Chef de Partie or de Partie Station Chef, are responsible for running different sections of the kitchen. A station chef may be in charge of various sections and may go by other names such as Saucier, Rotisseur, Poissonier, Entremétier or Patissier. Each of these roles specialises in a specific area of food preparation, ensuring that every part of the meal is of the highest quality. In larger kitchens, these roles may have hierarchical variations, including junior and senior levels, to maintain efficiency and manage large quantities of meals during busy times. - Saucier (Sauce Chef)

The Saucier, or Sauce Chef, is responsible for creating sauces and gravies that accompany other dishes, having a deep understanding of the science behind sauce-making and creating balanced flavour profiles that enhance the overall dining experience. Sauciers prepare both traditional and contemporary sauces, ensuring that each one complements the dishes served. They must work efficiently under pressure, especially during peak service times, to ensure that every dish is perfect.

• •Rotisseur (Roast Chef)

The Rotisseur, or Roast Chef, specialises in roasting meats and vegetables, as well as preparing appropriate sauces to accompany these dishes. This role requires expertise in various techniques, including grilling, smoking, and braising, making them a skilled Grill Chef as well. The responsibilities of the Rotisseur include ensuring that meat cuts are properly prepared, selecting suitable oils and spices to enhance the flavours and delivering perfectly roasted dishes that meet the restaurant’s high standards. This role is crucial for maintaining the quality of the restaurant’s dishes.

• •Poissonier (Fish Chef)

The responsibilities of the Poissonier, or Fish Chef, include handling all fish dishes, ensuring that each fish is fresh and prepared using proper techniques, fish butchering, cleaning, and portioning and creating appropriate sauces to complement the fish. A Poissonier must have a keen eye for detail and a deep understanding of different types of fish and their preparation methods. Their expertise ensures that the fish dishes served are of the highest quality and flavour.

• •Entremétier (Vegetable Chef)

The Entremétier, or Vegetable Chef, prepares vegetable dishes, soups, and egg-based recipes. In large kitchens, this role may be divided into multiple positions to handle different tasks.The Entremétier works closely with the Saucier to ensure that the dishes they prepare are cohesive and complement each other. Their role is essential for providing a variety of well-prepared vegetable dishes that enhance the overall meal.

• •Patissier (Pastry Chef)

The Patissier, or Pastry Chef, focuses on baked goods, pastries, and desserts. This role involves creating and organising the entire dessert menu of the restaurant, ensuring that each item is both delicious and visually appealing. Pastry chefs often work early hours to prepare fresh pastries and desserts for the day, lead a specific section within the pastry kitchen, such as cakes or pastries and use their creativity and expertise to deliver high-quality desserts.

How to decide on Chefs de Partie duties and skills

Chef de Partie job description template

Entry-Level Chefs

Entry-level chefs, such as Commis Chefs and Kitchen Porters, start by mastering basic culinary techniques and understanding kitchen operations. These roles are essential for learning the fundamentals of cooking and gaining experience in a professional kitchen environment.

• •Commis Chef

The responsibilities of a Commis Chef, or junior chef, include assisting senior chefs and learning various skills through hands-on experience and formal culinary training, measuring, mixing, and preparing meal ingredients and performing basic tasks such as washing, chopping, and cutting. Commis Chefs rotate through various kitchen stations to gain comprehensive experience and develop a wide range of culinary skills. This position serves as a training ground for aspiring chefs, providing a solid foundation for future career advancement.

How to decide on Commis Chef duties and skills

Commis Chef job description template

Support Staff Roles

Support staff roles, such as the Garde Manger and Aboyeur, are essential for the smooth functioning of the kitchen and restaurant. These roles ensure that all aspects of food preparation and service are coordinated efficiently.

• •Kitchen Porter

The Kitchen Porter supports the kitchen by performing essential maintenance tasks, including cleaning and assisting with prep work. This role is important for maintaining the cleanliness and organisation of the kitchen, ensuring that it operates smoothly. Kitchen Porters also help in receiving and storing food deliveries, clearing hazards from floors and surfaces, and helping with basic food preparation tasks. Their contribution helps other chefs to concentrate on cooking and dish creation.

How to decide Kitchen Porter duties and skills

Kitchen Porter job description template

• •Garde Manger (Pantry Chef)

The responsibilities of the Garde Manger, or Pantry Chef, include preparing cold dishes, including hors d’oeuvres, salads, charcuterie boards, caviars, and pâtés. In addition to preparing cold dishes, the Pantry Chef also oversees the storage and proper handling of ingredients to keep them fresh. This role requires a keen eye for detail and expert handling skills to ensure that the dishes are kept at the correct temperature and presented beautifully.

• •Aboyeur (Waiter/Waitress)

The Aboyeur, or Expediter, takes on a important role in guaranteeing quick and accurate delivery of food orders to the right tables. This role involves communicating orders from the front of the house to the kitchen, making sure that the kitchen staff is aware of any special requests or modifications, working closely with the kitchen staff to help plate dishes and ensuring that each dish is presented attractively before it reaches the customer. Properly plated dishes enhance the dining experience, and the Aboyeur often adds final garnishes or adjusts the presentation as needed. This role requires excellent communication skills and a keen eye for detail to ensure that every dish meets the restaurant’s high standards.

Climbing the culinary ladder

To climb the culinary ladder requires dedication, continuous learning, and a broad range of experiences. Aspiring chefs must have a true passion for cooking to endure the challenges of a chef’s career, including long hours and the constant pressure to perform. Starting from entry-level positions, such as Commis Chef or Kitchen Porter, chefs gain valuable experience and develop essential skills that prepare them for higher roles.

Mastering self-management is crucial before attempting to manage others in the kitchen. Respecting both the food and colleagues is vital for earning respect and building a cohesive team. Gaining varied experience by working in different types of restaurants and hotels broadens a chef’s skill set and exposes them to different culinary styles. Continuous learning and evolving by creating new dishes and flavours are important for career growth. Search roles for chefs regularly to see what opportunities are available. Surrounding oneself with top industry professionals can provide invaluable learning opportunities. Being open-minded and accepting constructive criticism helps chefs improve and refine their skills. Ultimately, a successful chef’s career involves cooking, managing staff, public relations and training.