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Cooks in training in Paris

Chef is a term commonly used to refer to an individual who cooks professionally. Within a restaurant however, the term is often only used to refer to one person: either the executive chef or chef de cuisine. In a professional kitchen environment, a chef (French for chief or head) is the person in charge of the kitchen.

There are many kinds of kitchen organizations, with the titles and duties for each position varying depending on the particular restaurant. In general, the hierarchy in a classical kitchen brigade is as follows:

1 Chef de cuisine
2 Executive chef
3 Sous chef
4 See also

Chef de cuisine

This is the person in charge of everything related to the restaurant, including executive chefs. This title is often used for a chef who is in charge of several individual restaurants. Each one of those restaurants would have its own executive chef, with the Chef de cuisine in charge of directing each restaurant how they see fit. In most restaurants, only the executive chef is needed.

Executive chef

The executive chef, often referred to as just "chef", is the person in charge of the kitchen. The chef is a manager who is responsible for all aspects of food production, including menu planning, purchasing, costing, and planning work schedules.

Sous chef

The sous chef (pronounced "soo-shef" -- French for "under chef") is directly in charge of production. Because the executive chef's responsibilities require spending a great deal of time in the office, the sous chef takes command of the actual production and the minute-by-minute supervision of the staff.

Then follow the Expediter, Chefs de partie/Line Cooks, and assistants. See the main article at Brigade de cuisine.