Types of chefs

Chef de cuisine /

Executive Chef

(kitchen manager, deals with payroll, food-cost, personnel management, menu creation and essentially everything that happens in the kitchen)

Sous-chef /

Assistant chef

(the right-hand to the Executive Chef, manage a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu)

Saucier /

Sauce chef

(responsible for sautéing foods and preparing soups and stews, creation of all sauces and gravies that are meant to accompany other dishes)