Chef de partie

Also known as a station chef or senior chef, this role is responsible for managing a specific area of the kitchen and preparing particular dishes.

Commis chef

An entry-level position where chefs learn about different stations and begin their culinary journey. Commis chefs work in a specific station and report directly to the chef de partie.

Sous chef

Also known as the deputy head chef or assistant head chef, this role is second in the kitchen hierarchy and acts as an assistant to the master chef. Sous chefs may be responsible for monitoring inventory and assigning staff schedules.

Pastry chef

uhh mine 

Fry chef

Also known as a friturier, this role specializes in frying food to the right temperature and texture

.

Apprenti

Also known as an apprentice, this role is often filled by students who are gaining practical and theoretical training in school and work experience in the kitchen.

Plongeur

Also known as a dishwasher or kitchen porter, this role is responsible for cleaning dishes and utensils.

Marmiton

A role found in larger restaurants, this position is responsible for taking care of all the pots and pans.

Rôtisseur

Also known as a roast cook, this role is responsible for managing a team of cooks that roast, broil, and deep fry dishes.

NOT FOR RESERVATION; CLAIM BENEATH FORMS!