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Culinary Career Pathway
There are four types of chefs within most professional kitchens, operating within a ranked or hierarchical structure. They are:
- apprentice or trainee chefs, known as Commis Chefs
- section chefs, known as Chefs de Partie or Line Cooks
- Sous Chefs, who act as the second-in-command of the kitchen
- Head/Executive Chefs, who are responsible for the management of the entire kitchen and are also known as Chefs de Cuisine.