What is the chain of command in a professional bakery?

Answer 1

the kitchen hierarchy is called the brigade de cuisine and was developed by Georges Escoffier. It looks something like this:

Chef de Cuisine (Executive Chef)

Sous-chef de cuisine - The executive chef's second in command

Chef de Partie - Manages a given station in the kitchen

Cuisinier - cook

Commis - junior cook

Apprentice

There are like a bazillion different stations in the kitchen. I can't remember them all. I believe they are divided into hot kitchen and cold kitchen.

Garde Manger (pantry)

Saucier (Sauces, hors deuvres?)

Rotisseur (Roast)

Grillardin (Grill)

Boulanger (Baker)

Potager (Soups)

Legumier (Vegetables)

And then there's the third world positions of the dishwashers.

Answer 2

i like in bakry work