How To Become A Chef

Not a speciality itself, more a dogsbody!     Commis is an entry level position (essentially an apprenticeship) working under the line cook.    Everyone in a kitchen will have filled this position in their early career; it's an essential grounding in the basics of working effectively in a kitchen environment.    You'll also learn the basics of your craft; cutting, cleaning, preparing.    You'll learn about the stress of a working kitchen too and get a real sense of the highs and lows of a career as a chef. 

A pastry chef specialises in baked goods and desserts.     A large hotel or restaurant will have an Executive Pastry Chef coordinating a large staff.   

Specialising in sauces and sometimes meats that are cooked in sauces.    Given the importance of sauces in haute cuisine, the saucier is considered a very important member of the kitchen.   

The second in command of the kitchen (sous means under), the sous chef keeps the kitchen running, places orders and is in charge of the other chefs.

The head chef and overall supervisor of the kitchen.   The executive chef will plan the menus, ensure food standards and hire kitchen staff.   They are the face of the kitchen.

The garde manger specialises in cold foods and cold sauces.

The gourmet chef focuses on speciality cuisine, foreign dishes and their own signature dishes.