Executive Chef - managing the kitchen and its staff, overseeing and training personnel, planning menus, managing the culinary budget and sometimes purchasing, Head Chef (Chef de Cuisine) - controlling all aspects of the kitchen: creating menus, controlling kitchen costs, and managing the kitchen staff, Deputy Chef (Sous Chef) - in charge of the kitchen and oversees the day-to-day activities, Station Chef (Chef de Partie) - cooking the food that is being served to customers, being responsible for a different “station,” one for each food category, Junior Chef (Commis Chef) - assisting the more experienced chefs and to absorb their knowledge and techniquesiques., Kitchen Porter - involved in the basic preparations of the food, including cutting vegetables to peeling apples or grating cheese, Purchasing Manager - buying all of the food for the kitchen, identifying and interacting with vendors with the goal of getting the best quality food for the most competitive price,

The Kitchen Hierarchy

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