Executive - Number one in the establishment, the executive chef oversees all kitchen activity including menu planning, food quality and preparation, and cost control.
Sous - Assistant to the executive chef, the sous is responsible for training other chefs. If the executive chef is unavailable, the sous chef fills in as needed.
Pastry - Responsible for preparing breads and pastries, this chef plans desserts, coupling them with beverages such as wine or coffee.
Chef de partie - Found in larger restaurants, the chef de partie is a chef that performs a specific task. For example, a saucier that creates sautéed food or a grillardin that prepares grilled items.
Garde manager - A chef responsible for the presentation of all cold foods. The garde manager is also responsible for buffet table appearance, as well as cold sauces and other dressings.