Cook

Executive Chef

A title most often used in a large establishment. It is the highest position in the kitchen. At this level, the Chef is not only a kitchen manager of food and menus but also a leader and motivator of his staff. Manages the ‘whole’ operation and long term plans. This Chef shows substantial depth of knowledge in a number of areas and mastery of specialised skills.

Chef

Someone self directed in their work and perhaps furthering their education. This Chef would have substantial knowledge in most areas. This Chef may be in charge of the kitchen.

Cook (Unqualified)

This person has cooking experience but has not completed the formal four year apprenticeship. The cook may assist the Chef or may have a depth of knowledge in some areas and a broad range of skills.

Sous Chef

Second in charge or in charge of one outlet, (within a large establishment with more than one kitchen) - manages the day to day operations.

Chef de Partie

A title most often used in a large establishment. This Chef would be in charge of a section e.g. Larder sections, in terms of ordering and stock control.

Chef Patissier

A title most often used in a large or specialised establishment. This is the Chef specialising in pastry.

Demi Chef

A title most often used in a large establishment. The Demi Chef may work in any section of the kitchen. This Chef would prepare, cook and ‘finish’ food. Also, acts as an assistant to the Chef de Partie.

Apprentice Grade 2

At this stage, the apprentice will have a basic knowledge and broad range of skills.

Apprentice Grade 1 / Trainee - Kitchen Attending

This person is starting out, who needs to learn basic skills for this profession.