How Many Types of Chefs? (Complete Guide)

From designing recipes to luxurious dishes at restaurants, everything comes out of the hands of expert chefs. When it comes to cooking food, we’ve got different types of chefs who provide a seamless culinary experience and highly professional skills.

Join me on a journey into the fascinating world of chefs and their culinary creations. Explore their types while picking your chef according to your preferences and needs. Also, learn about their tasks performed in culinary adventures. 

Different Types of Chefs As Per Ranking in the Kitchen Hierarchy


1. Executive Chef

The executive chef is the head of the chef hierarchy that looks at all the activities in the kitchen, which include supervising and managing staff, creating and updating menus, keeping an eye on food preparation, and tasting the final dish before it is served to customers.

The chef executive is not responsible for cooking and baking items but rather for supervising all the activities in the kitchen and ensuring that each task is done timely and perfectly. Becoming a chef executive requires years of education, experience, and dedication.

2. Sous Chef

Sous chef is the second-highest chef position in the kitchen. They directly communicate with an executive or head chef, ensuring that other chefs have completed their orders on time, monitoring inventory, managing the kitchen, and planning menus. 

The sous chef assists the executive chef and updates him on all the kitchen’s tasks. Sometimes, they run the kitchen and take over the duties in the absence of the executive chef.

Sous chef requires top skills, such as organizational skills, leadership qualities, keen attention to detail, and the ability to manage work.

3. Station Chef

The Station Chef, also known as chef de partie, is responsible for one kitchen section. They work under the guidance of the sous chef and superintendent of all the chefs in their station.

Most station chefs specialize in one culinary area, such as pastry chef, sauce chef, fish chef, and so on. Their primary duties are to assist the sous chef and executive chef in creating new recipes while preparing dishes in their section. 

In a nutshell, they are the ones who create the recipes and the food that is served to customers.

Different Types of Station Chefs and Their Duties

As we already mentioned, we have different types of station chefs who oversee a specific culinary section. Let’s explore each station’s chef or chef de partie in detail.

1. Pastry Chef or Patissier

A pastry chef, or patissier, is a station chef in a professional kitchen, responsible for making baked items, such as pastries, bread, cakes, pies, and cookies. Their duties include preparing dough and batters, baking, and putting their artistic skills into decorating their pastries.

Moreover, pastry chefs are employed in restaurants, bistros, hotels, bakeries, and cafes. Some patissier chefs master one specific pastry making while others create a wide range of baking items.

2. Saue Chef or Saucier

Have you ever been inspired by presentable and decorative dishes at the restaurant? If yes, then here comes the talent of a sauce chef or saucier. They are responsible for thriving on their innovative skills in making salad dressings. 

Moreover, they can make gravy, pasta sauce, stews, and soups. The sauce chef works with sous and executive chefs to create mesmerizing and mind-blowing sauces that they have never had before.

As we know, sauces are added at the end of the dish. Therefore, sauciers check the final presentation and make it a lavish dish before serving it to customers.

3. Fish Chef or Poissonier

Fish chefs deal with all fish-related items, including appetizers, entrees, and soups. They are responsible for acquiring quality seafood, knowing which fish are in season, and understanding the best way to dish it out scrumptiously.

A fish chef knows how to play with fish and comes up with different ways: frying, roasting, steaming, or sautéing. However, they can also prepare various cuts of fish for customers to consume raw.

4. Vegetable Chef or Entremetier

Entremetier chefs handle all the vegetable-made dishes, which may include mains and side dishes, to impress customers. They are also responsible for creating the sources or toppings, soups, and egg dishes. 

These can be used as starters that give an immense flavor to your appetite. We have two subcategories of vegetable chefs.

  • A Potager Chef -preparing all the soups.
  • A legumiere Chef -handles all the vegetable dishes.

5. Fry Chef or Friturierwho demonstrate their culinary prowess

The friturier station is responsible for handling all the fried items. They can monitor the fryer to cook meats, vegetables, and cheese. 

The fry chef can also have more tasks, including breading, battering, freezing food before frying, and keeping track of cooking times. 

They have mastered accurate cooking time while ensuring the frying oil has the right temperature and gets any fried item’s perfect crispy golden color.

6. Roast Chef or Rotisseur

Roast chefs are responsible for roasted and braised meats and vegetables. Their tasks are preparing for roasting, braising meat, monitoring food, and making sauces that put magic with dishes.

Besides using the art of adding spices to the food, they are exceptional chefs who do not have other duties except cooking. Rotisseur chefs would coordinate with local suppliers in restaurants.

7. Grill Chef or Grillardin

Preparing streaks, chickens, and other grilled food items falls under the grill chef category. Grillardin has no managerial responsibilities, as does Roast Chef. 

They are experts in meat types and have profound knowledge of cuts. Grill chefs work with butcher chefs.

8. Butcher Chef or Boucher

Butcher chefs, or Boucher, are handling raw meat-related processes. Their task is to split, debone, trim, and carve whole cuts of meats coming into the restaurant and prepare them before moving to different kitchen sections.

Butcher chefs know the requirements of other chefs. Therefore, they examine the meat’s quality, cut or prepare the right type of meat strictly, and store meat as required.

9. Pantry Chef or Garde Manger

They supervise refrigerator stocks and cold storage areas, look after supply levels, and ensure the freshness of ingredients. 

Moreover, the pantry chef also prepares cold dishes, including salads, delicately carved vegetables, ice sculptures, ceviches, and delicious canapes.

They are responsible for ordering new supplies and delivering cold items to the chef.

10. Swing Chef or Chef De Tourant

Whenever any chef is absent from any station or when any station needs help during peak hours, here come the Swing chefs, who are familiar with every kitchen task and ready to perform it well.

This type of chef is an excellent place for those who want to rank up, upgrade their progress, and want to become a sous chef or executive chef. It is the best chance to be an executive chef in this category.

They are well-versed with preparing food using tried and tested cooking techniques

11. Commis Chef

They are entry-level chefs who just completed their culinary school. They look at other chefs and how they work, keep the kitchen clean, and provide tools or ingredients to other chefs. 

Simply put, they work as assistants in the kitchen and learn how to manage a professional kitchen.

A Commis chef is a junior chef who polished their skills and gained experience at various workstations.

Two Simple Categories of Chef

1. Personal Chef

Various clients hire personal chefs who demonstrate their culinary prowess and prepare meals for the client’s family according to their requirements and tastes.

From large gatherings to lavish diners, a personal chef is the best entrepreneur who works wonderfully in the client’s kitchen and gives terrific services. Experience a customized meal with a personal chef in Atlanta in no time!

Moreover, they also cook at the commissary kitchen, delivering items to customers along with instructions. A personal chef is self-employed and runs a culinary business.

2. Private Chef

A private chef is a chef who is employed full-time for one specific client at a private residence, whether it is a hotel, home, or yacht. These chefs work in large homes and get help from other professional staff, such as butlers and maids.

As private chefs tailored to specific families, they often travel with their families and showcase a seamless culinary experience wherever they go, such as abroad vacations, private aircraft, and so on.

Final Verdict

Hopefully, you’ve learned about different types of chefs and their tasks in the culinary world. Choose the best chef in your restaurant and get delicious dishes delivered to your doorstep.

Let’s choose Atlanta’s Culinary Collective, which not only treats you to a lavish dining experience but also supports the regional food economy by savoring the flavors of fresh, locally produced ingredients.


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