Organizational Structure in the Kitchen Vocabulary

A comprehensive collection of vocabulary terms identifying the various roles and responsibilities within a professional kitchen's organizational structure.

Executive Chef

The head of the kitchen department responsible for all kitchen activities and driving the vision and goal of the company.

Sous Chef

The second-in-command in a professional kitchen who reports to the executive chef and oversees operations management, guest satisfaction, and human resources.

Chef Garde Manger

Also known as a pantry chef, this professional specializes in the preparation and presentation of cold dishes such as appetizers, salads, and charcuterie.

Butcher Chef

The chef in charge of preparing all meats (including seafood if no Poissonier is present) before they arrive at their respective stations.

Pastry Chef

The chef responsible for devising and preparing all sweet items, including pastries, baked goodies, and desserts.

Boulangers

Also known as soup cooks, they are responsible for preparing soups and stocks.

Entremetier

The chef responsible for preparing vegetables, soups, starches, and egg dishes.

Poissonier

Also known as a fish cook, this person prepares all seafood including stocks and soups, and may prepare sauces in the absence of a Saucier.

Sauciers

Also known as sauce chefs, these professionals specialize in the preparation of sauces and sautéed dishes.

Chef Rotisseur

Also known as a roast chef, this specialist focuses on roasting and braising meats and vegetables and selecting appropriate cooking methods.

Savoury Cooks

Also known as grill cooks or chef grillardin, they fall under the Rotisseur and specialize in preparing food with salty or spicy flavors.

Chef de Partie

Also known as section chefs, they act as station heads and supervisors over the activities in their specific kitchen section.

Banquet Chefs

Chefs responsible for designing, preparing, and overseeing the execution of meals for large gatherings, functions, and buffets.

Chef Tournants

Also known as relief cooks or swing chefs, these multi-skilled cooks can fill in for any job-specific chef when section chefs are absent.

Demi Chef de Partie

A line cook or chef who works in a specific section of the kitchen, assisting the Chef de Partie in preparing and executing dishes.

Commis

A chef who assists senior chefs with ingredient preparation, cooking simple dishes, and maintaining cleanliness and food safety standards.

Apprentices

Individuals who act as trainees helping out in day-to-day kitchen operations.