Basis of Kitchen Organisation

George Auguste Escoffier also known as the King of Chefs in France.

He utilised his military experience and implemented it in the kitchen.

He created a hierarchy system for the kitchen where communication was from the top to the bottom level.

He also made very specialised area or departments to have a more systematic kitchen.

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In Hotels, this is usually the system

Corporate Chef : The Big Boss of everything!

For example Hotel A has 100 hotels in Asia Pacific, He is in charge of ensuring the quality of the restaurants in all 100 hotels by keeping up with the Executive Chefs. Obviously the one that earns the most and also the one that will get fired first if problems persists. 

Executive Chef : This person is in charge of all activities related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, and plating design. 

Executive Sous Chef : Second in command!

Executive Pastry Chef : Obviously in charge of pastries. His pay is as much as the Executive Sous Chef as good Pastry Chefs are not easy to get!

Tournant Chef : The Substitute. If the executive chef is sick or unable to be present, The Tournament chef will take over and not the sous chef. However, if a Commis is not present, he will have to take over their parts as well. He's the Jack of All Trades.

Chef De Cuisine : This chef is almost like the executive chef, but he is the head chef for a particular restaurant in the hotel. Chef De Cuisine is also the traditional french word for Chef.

Sous Chef : Second in Command

Junior Sous : Very obviously stated by the name.

Chef De Partie : Head chef of a specific area. Also known as the "Station chef" or the "Line cook"

Commis : Slaves. JUST KIDDING. Commis is where new cooks start from. /Started from the bottom now we here!/

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In Big Restaurants.

Station Chefs Titles aka Chef de Partie Titles

Rotisseur - Roast Chef

Grillardin - Grill Chef

Friturier - Fry Chef 

Sautier - Saute Chef

Poissonier - Fish Chef

Garde Manger - Pantry Chef , in charge of the cold kitchen (appetizers, ham , salads)

Vegetable Chefs

Entrémetier - Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. In smaller establishments, this station may also cover those tasks performed by the potager and legumier.

Potager - Prepares soups in a full brigade system. In smaller establishments, this station may be handled by the entremetier.

Legumier - Prepares vegetables in a full brigade system. In smaller establishments, this station may be handled by the entremetier.

Boucher - Butcher

Charcutier - Cured meat, Expert in preservation (Ham, sausages)

Patissier - Pastry Chef

Confiseur - does confectionaries (like chocolate)

Glacier - Finishing of desserts. Glazes everything

Decorateur - Decorator 

Boulanger - Baker

Commiserie - Prep kitchen