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Group 2 · 52 positions

Kitchen (Back of House)

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The full culinary brigade — leadership, stations, specialty kitchens and kitchen support.

Kitchen (Back of House)

Culinary Leadership

Executive Chef

Corporate Chef

Culinary Director

Head Chef / Chef de Cuisine

Sous Chef

Junior Sous Chef

Kitchen Manager

Stations (Brigade)

Chef de Partie (CDP) / Station Chef

Saucier (sauce)

Grill Chef / Grillardin

Fish Chef / Poissonnier

Roast Chef / Rotisseur

Fry Chef / Friturier

Vegetable Chef / Entremetier

Garde Manger (cold station)

Tournant / Relief Chef

Expediter / Pass Chef

Butcher

Demi Chef de Partie

Commis Chef (Commis 1, 2, 3)

Prep Cook

Line Cook

Short-Order Cook

Specialty Kitchens

Pastry Chef

Pastry Sous Chef

Pastry Chef de Partie

Baker / Boulanger

Chocolatier

Pizzaiolo

Sushi Chef / Itamae

Sushi Assistant

Tandoor Chef

Dim Sum Chef

Shawarma / Grill Master

Arabic Cuisine Chef

Teppanyaki Chef

Wok Chef

Pasta Chef

Carvery Chef

Breakfast Cook

Banquet Chef

Catering Chef

Menu Developer / R&D Chef

Vegan / Plant-Based Chef

Kitchen Support

Kitchen Steward / Dishwasher

Kitchen Porter

Sculler

Kitchen Assistant

Storekeeper / Receiver

Cleaner (kitchen)

Food Safety / HACCP Officer

Quality Controller