Answered by Shan Friday Mar 20th 2009

Commis - Commis are individuals who work in an entry-level position, and typically does the work of an assistant or an apprentice. Task Include, food preparation and plating.

Pastry Chef - Pastry Chefs do exactly what their title says – they make pastries, which includes any type of backed goods and confections.

Saucier - Saucier or "Section Chefs" are individuals who specialize in creating sauces, and on occasion meat dishes that are cooked in a particular sauce.

Sous Chef - A Sous Chef is second in command in a kitchen, and is typically the chef who does most of the cooking; while the head chef does oversee the kitchen-it is the Sour Chef that will typically do most of the creating.

Executive Chef - The Executive Chef of any restaurant will plan and manage the various aspects of a restaurant, and works to ensure the quality of food. They also supervise the various chefs in the kitchen, such as Sous-chefs, specialist chefs, chefs and cooks as well as recruitment and hiring.

Garde Manger - Grade Managers are specialized cooks who focus on the creation and preparation of cold foods, such as composed salads, pates, canapes and hors d'ouevres.

Personal Chef - Personal Chefs are individuals who rather than working in a restaurant will work in the home of a family.