All chef roles explained: who does what in the kitchen?
A professional kitchen often employs different types of chefs, each with their own role and responsibilities. A commis chef is usually at the beginning of their career, while the executive chef manages the entire kitchen brigade. But what exactly is the difference between a chef de partie, sous chef and executive chef? And where do roles such as demi chef de partie and independent working chef fit within the kitchen team?
We have listed the most important kitchen roles for you. This will give you a clearer understanding of the duties, responsibilities and career opportunities associated with each position, helping you discover which chef role suits you best.
What does the hierarchy in a professional kitchen look like?
The structure of a kitchen brigade varies between hotels and restaurants. In a large hotel kitchen, the work is often divided among several specialised roles. In a smaller kitchen, one chef may combine a range of duties and responsibilities.
A typical career path in the kitchen looks something like this:
Commis chef → demi chef de partie → chef de partie → sous chef → executive chef
There are also roles that do not always fit neatly into this hierarchy, such as breakfast chef and independent working chef. The most logical next step for you will depend on your work experience, qualifications, ambitions and the type of kitchen in which you work.
Kitchen roles at a glance
Role | Experience level | Main responsibilities | Level of responsibility | Possible next step |
|---|---|---|---|---|
Commis Chef | Entry level | Preparing mise en place, ingredients and assisting with food preparation | Works mainly under the supervision of more experienced chefs | Demi Chef de Partie |
Demi Chef de Partie | Some experience | Preparing mise en place, cooking dishes and gradually taking on more tasks independently | Supports the Chef de Partie within a specific section | Chef de Partie |
Chef de Partie | Experienced | Preparing dishes, organising mise en place and checking quality | Responsible for a specific section of the kitchen | Sous Chef |
Sous Chef | Experienced / supervisory | Managing the team, assigning tasks, checking dishes and working during service | Supports the Head Chef and usually takes charge in their absence | Head Chef |
Head Chef / Chef de Cuisine | Highly experienced / management | Managing the kitchen brigade, developing menus, maintaining quality standards, planning, purchasing and cost control | Ultimately responsible for the kitchen | Depends on the organisation, for example Executive Chef |
Independent Cook / Chef | Experienced | Independently preparing mise en place and dishes from preparation through to service | Works largely independently; exact responsibilities vary by kitchen | Chef de Partie or another supervisory kitchen role |
Cook / Chef | Entry level to experienced | Preparing dishes, carrying out prep work and checking ingredients for quality and freshness | Depends on experience and the type of kitchen | Independent Cook or Chef de Partie |
Breakfast Chef | Entry level to experienced | Preparing breakfast dishes and buffet items | Responsible for ensuring a smooth breakfast service | Depends on experience and the kitchen structure |
Executive chef: leading the kitchen
The executive chef, also known as the head chef or chef de cuisine, has overall responsibility for the kitchen. This position is intended for experienced chefs who are not only excellent cooks but also strong leaders, planners and organisers.
As an executive chef, you will often work with the team to decide which dishes appear on the menu. You monitor quality and presentation, manage the kitchen brigade and allocate tasks. During a busy service, you maintain an overview and ensure that everything runs smoothly.
Staff scheduling, purchasing, stock management and cost control may also be part of your responsibilities. If you work in a hotel, you will also regularly liaise with other departments, such as the restaurant, front-of-house team and banqueting department.
An executive chef therefore spends far more time doing other things than simply standing behind the stove. The role combines cooking with leadership, organisation and quality control.
Ready for the next step? View the latest executive chef vacancies at Hotelprofessionals.
Sous chef: the executive chef’s right-hand person
The sous chef usually works directly below the executive chef. It is a leadership position with considerable responsibility and is often the next step for experienced chefs who want to progress in their careers.
As a sous chef, you support the executive chef with the day-to-day management of the kitchen team. You allocate tasks, check dishes and guide your colleagues. When the executive chef is absent, you will generally take charge of the kitchen.
At the same time, you remain closely involved in cooking. You help prepare dishes, contribute ideas for new recipes and make sure that both flavour and presentation meet the agreed standards.
Broad culinary knowledge is essential in this position. You need to understand what is happening in every section of the kitchen and be able to respond quickly when service gets busy.
Ready for more responsibility? View the latest sous chef vacancies.
Chef de partie: responsible for your own section
A chef de partie is responsible for a specific section of the kitchen, known as a partie or station. You work independently and make sure that everything within your section runs smoothly during service.
You prepare the mise en place, cook dishes and check their quality and presentation before they leave the kitchen.
In larger kitchens, chefs de partie often specialise in a particular area. A chef pâtissier, for example, is responsible for pastries and desserts, a poissonnier prepares fish, and a saucier focuses on sauces. The garde manger generally takes care of cold dishes.
As a chef de partie, you need culinary expertise and the ability to work independently, but strong teamwork is equally important. After all, every component of a dish must be ready at the same time.
For ambitious chefs, this position is often an excellent stepping stone towards becoming a sous chef.
View the latest chef de partie vacancies and discover where you could work next.
Demi chef de partie: working with increasing independence
The demi chef de partie supports the chef de partie. You will usually already have some experience in a professional kitchen but will still be developing your skills within a particular section.
You help with the mise en place and the preparation of dishes. As you gain more experience, you gradually take on more tasks independently. This makes it a suitable role for chefs who eventually want to progress to chef de partie.
Commis chef: learning the profession in practice
A commis chef is usually a junior chef who works under the supervision of more experienced colleagues. For example, you may assist the chef de partie with preparing ingredients and cooking dishes.
This role teaches you how a professional kitchen operates. You gain extensive practical experience, learn different cooking techniques and discover which tasks or areas of the kitchen suit you best.
A commis chef position is therefore an excellent starting point for anyone who has recently completed their training or wants to take their first steps in a professional kitchen.
Independent working chef: from preparation to service
As the name suggests, an independent working chef can carry out a large proportion of the kitchen duties without direct supervision.
You prepare the mise en place, cook dishes according to recipes and ensure consistent quality. You also keep your workstation clean, safe and organised.
The role has many similarities to that of a chef de partie. The job title used and the exact level of responsibility will vary between hotels and restaurants. In one kitchen, you may work on several different dishes, while in another you may be responsible for a fixed section.
Chef: a broad and varied profession
The general role of chef or cook can be found in almost every type of hospitality business. As a chef, you prepare dishes, carry out preparatory work and check ingredients for quality and freshness.
Your exact duties depend on your experience and the organisation in which you work. In a smaller kitchen, you will often have a broad range of responsibilities, whereas tasks tend to be more divided in a large hotel or restaurant.
As you gain more experience, you can progress to roles such as independent working chef, chef de partie, sous chef or, eventually, executive chef.
Breakfast chef: providing a great start to the day
A breakfast chef focuses on preparing breakfast dishes. These may include egg dishes, hot breakfast items and food for a breakfast buffet or à la carte breakfast service.
The breakfast chef plays an important role in the kitchen brigade, particularly in hotels. Your working day generally starts early but also finishes earlier than that of chefs working the evening service. This makes the position attractive to people who prefer to work during the daytime.
As a breakfast chef, you need to plan effectively and work quickly. Especially during the morning rush, many dishes need to be prepared and replenished within a short period of time.
Which chef role suits you?
The position that suits you best mainly depends on your experience, interests and ambitions. If you are at the beginning of your career, working as a commis chef or chef will allow you to learn and gain valuable practical experience. If you want to take independent responsibility for a section of the kitchen, becoming a chef de partie may be a suitable next step.
If your ultimate goal is to lead a kitchen team, the usual career path runs from sous chef to executive chef.
Hotels also offer opportunities to work in many different types of kitchens. You may feel at home preparing an extensive breakfast buffet or catering for large banqueting events, but you could also choose to work in an à la carte restaurant or fine-dining kitchen. There are plenty of opportunities to shape your career in a way that suits you.
Curious about the positions currently available? View all kitchen vacancies at Hotelprofessionals and find the chef role that matches your experience and next career move.