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In a restaurant you have a head chef, a sous chef as an assistant, possibly a pastry chef for desserts and sometimes many beginning chefs (commis) chef de partie (a supervisor of beginning chefs) or roundsmen (swing chefs). The saucier or saute chef helps make the sauces. You could possibly have a chef specialist for each type of meat and vegetables. Some kitchens have a garde manger who specializes in cold foods, salads and hors d'ouevres. At small local restaurants, you have short order chefs or cooks. Rich people may hire personal chefs.

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11y ago

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