15+ Types of Chefs: The Kitchen Hierarchy Explained

Walk into any professional kitchen, and you’ll find more than just “chefs.” Each station is run by a specialist, each role carries a specific responsibility, and every title exists for a reason. Understanding the different types of chefs is key to knowing how a kitchen actually functions, and why some restaurants run smoothly while others struggle.

From executive chefs and sous chefs to station chefs, pastry chefs, and cuisine-specific specialists, each role plays a part in maintaining speed, consistency, and food quality. These titles are formal labels that define authority, workflow, and accountability inside the kitchen.

In this guide, we break down the types of chefs found in professional kitchens, how their roles differ, and why these distinctions matter for restaurant operations, hiring, and long-term success.

What is a chef, and how does it differ from a cook? 

For many people, anyone seen cooking in a kitchen is often assumed to be a chef. But that’s not always the case; it could simply be a chief cook. 

A chef is a trained professional who has completed formal culinary education or a long-term apprenticeship. 

Beyond cooking skills, a chef is expected to have a deep understanding of culinary theory, flavor profiles, and advanced techniques. Chefs are responsible for a wide range of tasks, including:

• Creating menus
• Developing recipes
• Managing food costs and ingredients
• Supervising kitchen staff
• Making sure food quality and safety standards are followed

To put it simply, a chef designs, develops, and handles kitchen management, while a cook executes the dishes. In other words, every chef is a cook, but not every cook is a chef.

The different types of chefs in a professional kitchen 

Chefs in the kitchen can be categorized based on hierarchy, specialization, or cuisine.

Chefs by hierarchy

These chefs are distinguished by their rank and responsibilities within the kitchen brigade system.

1. Executive Chef (Chef de Cuisine)

The executive chef is the head of the kitchen. They are responsible for menu planning, food quality, kitchen management, staff supervision, and cost control. They ensure that the kitchen runs smoothly and efficiently.

2. Sous Chef

The sous is the second-in-command in the kitchen. They assist the executive chef, supervise kitchen staff, and manage daily kitchen operations. The sous takes charge when the executive chef is absent.

3. Chef de Partie (Station Chef)

A chef de partie is responsible for a specific section or station in the kitchen, such as grilling, sauces, or desserts. They ensure that dishes from their station are prepared correctly and on time.

4. Commis Chef

The commis chef is a junior chef who works under the chef de partie. They assist in food preparation, learn kitchen skills, and gain experience in different kitchen sections.

5. Apprentice or Trainee Chef

An apprentice or trainee chef is a beginner in the kitchen. They are learning basic cooking techniques, kitchen safety, and food preparation under the guidance of senior chefs.

Chefs by specialty

These chefs are classified based on the type of food or cooking method they specialize in.

6. Saucier

The saucier prepares sauces, stews, and sautéed dishes. This chef ensures proper flavor, consistency, and timing, making the role one of the most skilled in the kitchen.

7. Grillardin

The grillardin cooks grilled foods such as steaks, chops, seafood, and vegetables, controlling heat to achieve proper doneness and flavor.

8. Rôtisseur

The rôtisseur is responsible for roasted and braised meats, focusing on even cooking, tenderness, and proper seasoning.

9. Fry Chef

The fry chef prepares fried foods, including meats, seafood, and side dishes, ensuring they are crispy, well-cooked, and not greasy.

10. Garde Manger

The garde manger handles cold dishes such as salads, appetizers, cold cuts, and buffet presentations, with emphasis on freshness and appearance.

11. Pastry Chef (Pâtissier)

The pastry chef makes desserts and baked items like cakes, pastries, and chocolates, requiring accuracy and creativity.

12. Baker

The baker specializes in bread and yeast-based products, often working early to provide freshly baked goods.

Cuisine-specific chefs

A chef-specific cuisine (or cuisine-specific chef) is a chef who specializes in cooking the food of a particular country, culture, or region.

13. Italian Chef

An Italian chef specializes in Italian cuisine, preparing dishes such as pasta, pizza, risotto, and regional sauces. They focus on fresh ingredients, simple techniques, and balanced flavors.

14. French Chef

A French chef is trained in classical French cuisine and cooking techniques. They prepare sauces, soups, meats, pastries, and elegant dishes with strong attention to precision and presentation.

15. Chinese and Asian Chef

A Chinese or Asian chef specializes in Asian cuisines, using methods such as stir-frying, steaming, braising, and wok cooking. They prepare dishes with rice, noodles, vegetables, meats, and a variety of sauces and seasonings.

16. Indian Chef

An Indian chef prepares Indian cuisine, which is known for its wide use of spices, herbs, and slow-cooked dishes. They cook curries, rice meals, lentils, and traditional breads such as naan and roti.

17. Mediterranean Chef

A Mediterranean chef focuses on cuisines from Mediterranean countries, using fresh vegetables, olive oil, herbs, seafood, and grilled meats to create healthy and flavorful dishes.

Why does understanding chef roles matter for restaurant success? 

Understanding each roles matters a lot more than just knowing job titles. It directly affects how a restaurant runs, earns, and grows, especially when you hire a chef. Here’s why it’s crucial for restaurant success:

1. Kitchen organization and efficiency

A defined hierarchy ensures that every task has an owner, preventing the confusion that happens when multiple people try to do the same job.  

This setup keeps the workflow moving and ensures that nothing gets ignored, even when the kitchen gets slammed with orders.

2. Food quality and consistency

Assigning specific chefs to certain stations ensures that every dish is handled by someone who has mastered that specific part of the menu. 

When the same person is responsible for the sauces or the grill every shift, the flavors and presentation stay the same every time a plate leaves the kitchen. 

3. Speed of service and fulfilment 

When everyone knows exactly which part of an order they are responsible for, the kitchen can finish orders much faster. There is no standing around asking who is making the salad or the sides; everyone just jumps on their assigned task immediately. 

This clear division of labor, combined with a good restaurant order management system and smart kitchen appliances gets food out to the tables quickly and cuts down on long wait times.

4. Error reduction and waste control

When a chef is responsible for a specific station, they keep a closer eye on their inventory and only prepare what is actually needed for that day. 

This level of accountability helps the restaurant save money by making sure ingredients are used properly and mistakes are caught before they become expensive.

5. Higher customer satisfaction

Everything that happens in the back of the house eventually reaches the customer. When the kitchen is organized, the food is hot, the order is correct, and the wait time is short. 

This professional service leads to better reviews and a stronger reputation, which is the most effective way to grow a restaurant business.

Smart ways for startup restaurants to build a kitchen team on a budget 

A kitchen team is crucial, especially if you run a commercial kitchen today. Beyond that, depending on your restaurant type, you may need different chefs and staff. Here are strategies to build your team while staying within budget.

1. Use an online ordering system.

An online ordering system helps manage budget by taking care of basic ordering tasks, so you don’t need extra staff just to record or process orders. 

This allows you to focus hiring on hospitality and front-of-house service, while freeing up the budget to hire more chefs in the back of the house—ensuring your kitchen runs efficiently even with a limited team.

2. Cross-train everyone on every station.

This “all hands on deck” approach means you don't need a huge staff standing around during slow hours, as one or two flexible people can cover the whole floor. 

It also saves you from disaster when someone calls out sick, because anyone on the clock can step in and keep the food moving.

3. Focus on culture instead of just cash.

One smart approach to restaurant management is this: when you can’t afford the highest wages, you need to win people over with a great work environment, a healthy restaurant culture, and thoughtful perks

Providing a delicious shift meal, respecting their time off, and treating everyone with genuine person-to-person respect costs you nothing but builds massive loyalty. 

It is much cheaper to keep a happy employee for a year than it is to spend money constantly posting job ads and training new people every few weeks.

4. Opt for a service charge model.

Depending on local laws, using a set service charge instead of traditional tipping can allow you to pay your kitchen staff a higher, more stable “all-in” wage. 

If you understand the differences between service charges vs. tips, you may be able to implement both at the same time—but this depends on local regulations. 

This approach makes your job offers more attractive to skilled cooks without requiring you to increase their base pay out of pocket.

5. Share staff with nearby non-competing businesses.

This is sometimes called a joint venture. For example, if there is a breakfast spot nearby that closes at 2:00 PM, you could talk to the owner about sharing staff for your dinner service. 

This gives the workers a full-time income across two jobs and provides you with a team that is already “warmed up” and ready to work. 

It’s a great way to build a community of reliable workers who are committed to the neighborhood.

Your kitchen is your engine — know every driver. 

Running a successful restaurant is about more than just good recipes. It is about understanding that a kitchen is a complex workplace where every person has a specific job to do. 

By combining the structured roles of the types of chefs with modern technologies like a restaurant order management system, you provide your team with the structure they need to do their jobs well. 

Whether you are hiring your first employee or managing a large team, a well-organized kitchen is the foundation for a profitable business.

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