There are many different types of chef jobs, ranging from entry level roles such as Commis Chef, up to Head Chef, where you will be running the kitchen.
Smaller kitchens might only employ a Head Chef and an Assistant Chef, whereas a large hotel or restaurant may have a whole brigade of chefs working in different sections.
Here are just a few of the different types of chef jobs available:
The role of Chef de Partie involves taking charge of a particular area of the kitchen. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as required.
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The role of Commis Chef job is an entry level position for a chef at the start of their career. It usually involves working under the line of chefs in the kitchen to learn each food section, gaining knife and food preparation skills under the supervision of more experienced chefs of all grades.
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The role of Head Chef is to be the person in charge of everything related to the kitchen, including menu creation, staff management and sometimes the commercial operation.
The Head Chef role requires extensive cooking experience and often involves actively cooking, but it may also involve a high level of management skills.
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The role of Sous Chef is to be the "under chef" to the Head Chef or the second in command. The Sous Chef may be responsible for scheduling, and filling in for the Head Chef when they are off duty.
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