Chef Hierarchy Chart: A Guide to the World of Culinary Arts

March 11, 2022

If you’re interested in the culinary arts, then you should check out the chef hierarchy chart. This comprehensive guide will teach you everything you need to know about the different types of chefs and their roles and responsibilities.

Plus, we’ll show you how to become a chef yourself! So whether you’re just starting or are looking for a career change, this chef hierarchy chart has something for everyone.

 Chef hierarchy chart

Modern professional kitchens follow a chef hierarchy chart. This hierarchy is called the Brigade de Cuisine. It is a French brigade system that ensures smooth operation of kitchen operations.

If you work in hospitality or catering, you’re likely to have heard of the Brigade de Cuisine. You might also have heard of terms such as the sous-chef.

The size and structure a Brigade de Cuisine can take will vary depending on its size and style. In a small kitchen, it is unlikely that you will have someone who can do all the different positions. It is important to understand the hierarchy of your kitchen and how you fit in.

8 key positions in a kitchen hierarchy

The Brigade de Cuisine is also known by the kitchen hierarchy. This hierarchy has many positions, each of which plays an important role in the overall operation of the kitchen. These are the most popular positions.

1. Executive Chef

The Executive Chef is the head of the kitchen team. This role is primarily managerial. Executive chefs manage multiple kitchens, but are not usually directly responsible for cooking.

2. Chef de Cuisine or Head Chef

Chef de Cuisine is French for head chef. The head chef is responsible for overseeing the entire kitchen. They supervise and manage staff, make purchases, control costs, and collaborate with restaurant managers and suppliers to create new menus.

3. Sous Chef/Deputy Chef

Although they share many of their responsibilities with the head chef and the sous-chef, they are more involved in the day to day operations of the kitchen.

The sous chef will take over if the head chef is unavailable.

4. Chef de Partie or Station Chef

This is an important part of the kitchen brigade system. It can be divided into multiple roles. Each chef de partie is responsible to a particular section of the kitchen.

It is easier to manage large quantities of food at once and coordinate them at busy times thanks to the many station chefs.

These are the chef de partie specific roles:

  • Saut Chef/Saucier This chef prepares sauces, gravies and other dishes. They report directly to the sous chef or head chef.
  • Boucher They prepare meats and poultry for delivery to their respective stations.
  • Poissonnier They prepare fish and seafood. In smaller kitchens, the boucher is often the most poisonnier.
  • Rotisseur Responsible for the preparation and use of the appropriate sauces.
  • Friturier This member is a fry cook and prepares fried food.
  • Grillardin They are responsible for all things grilled.
  • Garde Manger This person is responsible to prepare cold dishes, such as salads.
  • Pattisier is a pastry chef, baker and master of all things sweet.
  • Chef De Tournant This person does not have a job, but can fill in for others when necessary.
  • Entremetier This is where you prepare soups, vegetables, and starches. In larger kitchens, this role can be divided into two roles: Potager prepares soups, and Legumier prepares vegetables.


5. Commis Chef or Junior Chef

The commis chef is trained under the chef de partie and learns the intricacies of a particular station. The junior chef has recently completed or is still participating in formal training.

6. Kitchen Porter

The kitchen porters are responsible for basic tasks in the kitchen and are less likely to have received formal training. They are usually responsible for basic food preparation such as peeling potatoes and other cleaning duties.

7. Escuelerie or Dishwasher

This person is responsible for washing all of the food used in the cooking and preparation of the food.

8. Aboyeur or Waiter/Waitress

Waiters and waitresses are front-of-house staff who interact with customers. They serve customers their food and any other items they order. The waiter or waitress is responsible for reporting any problems to the kitchen if a customer complains about their food.


The chef hierarchy chart is a comprehensive guide to the world of culinary arts. It teaches you about the different types of chefs, their roles and responsibilities, and how to become one yourself.

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