Updated: September 15, 2026
Original publish date: October 7, 2020

TL;DR

Restaurants can have many specialized kitchen roles, from the executive chef and sous chef to station-specific chefs such as the saucier, poissonnier, patissier, and rotisseur. Each role supports a different part of food preparation, kitchen organization, or service.

Quick Answer

What are the different types of chefs in a restaurant?

The main types include executive chefs, sous chefs, chefs de partie, prep chefs, pantry chefs, bouchers, meat chefs, poissoniers, rotisseurs, fry chefs, patissiers, sauciers, tournants, and other specialized kitchen professionals. The exact titles and responsibilities vary by restaurant size, cuisine, and kitchen structure.

What Are the Different Types of Chefs?

A chef is a professional responsible for preparing food, managing a kitchen station, supervising kitchen staff, developing dishes, or overseeing some or all restaurant food operations.

Not every restaurant uses all of these titles. Modern kitchens often combine responsibilities, especially in smaller restaurants where one chef may handle several stations.

Checklist: Common Chef Roles in a Restaurant

A restaurant kitchen may include:

• Executive chef
• Sous chef
• Chef de partie or senior chef
• Prep chef
• Pantry chef or garde manger
• Legumier
• Boucher
• Meat chef
• Poissonnier
• Rotisseur
• Fry chef
• Patissier
• Saucier
• Expediter
• Tournant
• Commis chef

The size and style of the restaurant determine which positions are separate and which responsibilities are combined.

The 15 Types of Chefs at a Restaurant

At a restaurant, it’s common to hear customers say, “Compliments to the chef.” But which chef exactly? In a professional kitchen, several chefs and kitchen specialists may contribute to the same dish.

Here are 15 traditional and commonly used kitchen roles.

1. Executive Chef

Also known as a chef executive or, in some restaurant structures, a chef de cuisine, the executive chef is generally responsible for overseeing the kitchen and its overall operation.

Depending on the restaurant, the executive chef may develop menus, supervise kitchen staff, establish food-quality standards, manage costs, review dishes, and coordinate the kitchen with the rest of the business.

In larger kitchens, the executive chef may spend less time cooking during service and more time managing the operation.

2. Sous Chef

The sous chef is commonly the second-in-command in a professional kitchen and works closely with the executive chef.

The sous chef helps supervise kitchen staff, coordinate service, monitor food preparation, solve problems during a shift, and make sure cooks have the ingredients, equipment, and direction they need to complete orders.

In many kitchens, the sous chef is also one of the most hands-on cooking positions.

3. Senior Chef

A senior chef may oversee a particular kitchen area or station and help guide less-experienced cooks.

The term can overlap with chef de partie, which traditionally refers to a chef responsible for a specific station or area of production. Depending on the kitchen, that station could focus on sauces, fish, meat, vegetables, pastry, or another specialty.

4. Prep Chef

As Chef Amanda Freitag has put it, “preparation is everything.”

The prep chef focuses on preparing ingredients before and during service. This can include washing and cutting vegetables, portioning proteins, preparing sauces or components, organizing ingredients, and completing other mise en place.

Prep work helps the rest of the kitchen move efficiently once service begins.

5. Pantry Chef

Also known as the garde manger, the pantry chef traditionally handles cold-food preparation and the organization of ingredients used for those dishes.

Depending on the restaurant, responsibilities can include salads, cold appetizers, dressings, sandwiches, charcuterie, cold sauces, and food presentation.

The garde manger role can also involve organizing and maintaining ingredients used at the cold station.

6. Legumier Chef

The legumier is traditionally associated with preparing vegetable dishes.

This role can include preparing vegetables, coordinating vegetable components, and working alongside other cooks responsible for soups, starches, or other accompanying dishes.

In a modern restaurant, these responsibilities may be combined with another station rather than assigned to a dedicated legumier.

7. Boucher

The boucher is the kitchen's traditional butcher.

This role focuses on preparing meat and poultry for other kitchen stations. Depending on the operation, a boucher may trim, portion, debone, chop, or otherwise prepare proteins before they are cooked.

That means plenty of knife work and plenty of tools to organize. For chefs who regularly carry knives and kitchen equipment between home, school, prep, and service, having a dedicated chef knife bag can make transporting that kit more organized.

8. Meat Chef

The meat chef focuses on preparing meat-based dishes and may work closely with the boucher.

Depending on the kitchen structure, the role can include selecting and preparing proteins, managing cooking temperatures, portioning meat, and ensuring that finished dishes meet the restaurant's standards.

In modern kitchens, this position may overlap with a grill, roast, or meat station rather than existing as a separate job title.

9. Poissonnier

The poissonnier is traditionally the fish and seafood specialist.

This chef prepares fish and seafood dishes and may also handle the sauces, garnishes, and accompaniments associated with the station.

The role requires knowledge of different types of fish and seafood, proper preparation techniques, storage, and cooking methods.

10. Rotisseur

The rotisseur is traditionally responsible for roasted meats and other foods prepared through roasting.

The role is related to the roast station and may include preparing meats, poultry, and other ingredients using roasting techniques.

A rotisseur should not be confused with a grill chef. While responsibilities can overlap in modern kitchens, roasting and grilling are different cooking methods.

11. Fry Chef

The fry chef is responsible for foods prepared in a deep fryer.

This can include preparing ingredients for frying, maintaining an organized fry station, monitoring cooking times and temperatures, and ensuring that finished food is properly cooked and presented.

Because the fryer can become one of the busiest stations during service, organization and consistency are especially important.

12. Patissier

The patissier, or pastry chef, specializes in baked goods, desserts, pastries, and other sweet preparations.

Depending on the restaurant, the pastry section may produce cakes, tarts, pastries, cookies, plated desserts, breads, and other baked components.

Pastry work requires precision because measurements, temperatures, timing, and consistency can significantly affect the final result.

13. Saucier

The saucier is traditionally responsible for sauces and other sauce-based preparations.

In the classical brigade system, the saucier can be one of the most technically demanding stations because sauces often require precise preparation, seasoning, reduction, and timing.

The saucier may also contribute to the final composition of a dish before it leaves the kitchen.

14. Expediter

The expediter, often called the expo, helps coordinate finished dishes between the kitchen and the dining room.

While not necessarily a chef, the expediter is an important part of service. They may check plates for accuracy, coordinate timing between stations, confirm modifications, and make sure orders are complete before they leave the kitchen.

In smaller restaurants, the executive chef, sous chef, or another senior cook may perform this role.

15. Tournant & Commis Chef

The tournant is a flexible chef who can move between different stations when the kitchen needs additional support.

Because the tournant may be asked to cover different areas, they need a broad understanding of kitchen procedures, ingredients, equipment, and cooking techniques.

A commis chef, meanwhile, is generally an entry-level or junior kitchen position. A commis chef assists more experienced cooks, learns different stations, prepares ingredients, and develops practical kitchen skills.

Together, these roles show two very different stages of kitchen development: the experienced cook who can adapt across stations and the newer cook learning how a professional kitchen operates.

How Do These Chef Roles Work Together?

A professional kitchen works as a team rather than as a collection of completely separate jobs.

For example, a boucher may prepare a protein, a saucier may prepare the sauce, a vegetable station may prepare the accompanying vegetables, and the expediter may check that the completed plate matches the order.

The exact setup depends on the restaurant.

Not every restaurant will use every title, and modern kitchens frequently combine several of these responsibilities.

What Should Chefs Carry for Different Kitchen Roles?

The tools a chef carries depend on their station, responsibilities, and workplace.

A boucher may need several knives and specialized cutting tools. A prep chef may carry knives and preparation equipment. A sous chef or chef de partie may need a broader collection of tools because they may move between stations.

For any chef, the goal is the same: keep essential tools protected, organized, and easy to transport.

For chefs who need to carry knives and other kitchen tools between work, school, prep, and service, a dedicated chef knife backpack can keep the kit organized and protected.

A dedicated chef carry system can be especially useful for chefs moving between restaurants, culinary school, catering jobs, private events, prep kitchens, and home.

FAQ: Types of Chefs

What is the highest position in a restaurant kitchen?

The executive chef is generally the highest-ranking kitchen position in a traditional restaurant hierarchy, although titles and reporting structures vary between restaurants.

What is the difference between an executive chef and a sous chef?

The executive chef generally oversees the kitchen's overall operation, while the sous chef supports that leadership and is often more directly involved in daily kitchen supervision and service.

What is a chef de partie?

A chef de partie is traditionally a chef responsible for a specific station or area of kitchen production.

What does a garde manger chef do?

A garde manger chef traditionally handles cold-food preparation, including items such as salads, cold appetizers, dressings, and other chilled preparations.

What does a poissonnier do?

A poissonnier is traditionally responsible for fish and seafood preparation.

What does a saucier do?

A saucier specializes in sauces and related preparations and may contribute to the final assembly of dishes.

Is an expediter a chef?

Not necessarily. An expediter is a kitchen-service role responsible for coordinating and checking completed orders before they leave the kitchen.

What is a commis chef?

A commis chef is generally a junior or entry-level kitchen worker who assists more experienced cooks while learning professional kitchen skills and procedures.

Do all restaurants have these chef positions?

No. The number and type of kitchen positions depend on the restaurant's size, cuisine, menu, staffing, and kitchen structure. Smaller kitchens often combine multiple responsibilities into one position.

Key Takeaways

• Restaurants can have many specialized chef and kitchen roles.
• The executive chef generally oversees the overall kitchen operation.
• The sous chef supports kitchen leadership and daily service.
• Station chefs specialize in specific areas of food preparation.
• Roles such as boucher, poissonnier, saucier, and patissier have specialized responsibilities.
• An expediter helps coordinate finished dishes before they reach customers.
• A tournant provides flexible support across different stations.
• A commis chef is generally a junior or entry-level kitchen position.
• Not every restaurant uses the same kitchen hierarchy or job titles.

About the Author

Keith Chiu is the founder of Chef Sac, a chef gear brand built for culinary professionals, culinary students, line cooks, caterers, private chefs, and serious cooks who care about how they carry their tools.

Chef Sac was created to give chefs a better way to organize, protect, and transport the tools of their craft. From knife bags and chef backpacks to aprons, knife guards, and everyday chef carry gear, Chef Sac is built for real kitchen workflows and the Culinary Mavericks who show up prepared.