Back of House
- executive chef- the highest position in back of house. they oversee the entire operation of the kitchen. they will be in charge of menu development, staff rosters, purchasing of food as well as staff training.
- head chef- The head chef is an experienced chef who specifically looks after the preparation and presentation of the food. They mange the stff within the kitchen with the daily running of activities.
- Sous chef- second in charge to the head chef. To mainly supervise and assist apprentice chefs.
- Cooks brigade- they are specialist cooks in certain areas such as desserts, meats, pastries, vegetables, soups and sauces.usually only found in large five-star hotels.
- apprentice chef- they are training to be chefs. They are working in the kitchen under the supervision of another chef. An apprenticeship take approximately four years to complete. They are given duties according to their experience.
- kitchen hand- a person who carries out the cleaning duties. they may also be required to perform simple food preparation and assist with other duties like restocking fridges and removing contents from containers.