What is a commis chef, The commis chef is a basic chef in kitchens who works under a chef de partie. They will learn a specific station’s/ranges or sections responsibilities and operation. A commis chef may have recently completed formal culinary training or still undergoing training.
Grill chef (aka grillardin) – As the name implies, the master of all foods that require grilling. Pantry chef (aka garde manger) - A pantry chef is responsible for the preparation of cold dishes, such as salads and pâtés. Pastry chef (aka patissier) – The King or Queen of the pastry section; baked goods, pastries and desserts are this chefs forte.
Executive Chef (aka Group Chef) – The very top of the kitchen management structure. Only the largest establishments have an executive chef, and it is primarily a management role; executive chefs are often responsible for the operation of multiple outlets, and thus they do very little actual cooking!
The rotisseur, also known as the roast chef, is in charge of preparing any roasted or braised meats on the menu. This includes anything from steaks to veal to lamb or any other similar items. The rotisseur may also be in charge of obtaining meats from local suppliers or arranging deliveries from other retailers.
A position as a saucier chef can require the ability to be creative while working under pressure. The saucier chef is responsible for the mainstay ingredient of most dishes---the sauces. A saucier chef is often the specialist of the food station they are assigned to in a kitchen.
The sous chef, also known as the under-the-chef of the kitchen, is the professional who assists the head chef and takes his/her place when the latter cannot be present in the kitchen. The name of “sous chef” comes from French and means exactly “under the chef”.
Sous Chef (aka Second Chef) - The sous-chef de cuisine is second in command, and translated it literally means ‘under chef’. The role will typically overlap with the head chef’s, but the sous chef will tend to be more hands on and actively involved in the day-to-day running of the kitchen; the sous chef will also fill in for the head chef when they are off, as well as a chef de partie when needed.