Thinking about a kitchen career? It helps to understand the chef hierarchy.
Kitchens can be hot, hectic and high-pressure — but there’s a clear structure behind the chaos and it can be an incredibly rewarding career. If you’re aiming to wear the whites and work the line, here’s the ladder you’ll be climbing.
Kitchenhand
Not technically a chef, but the kitchen would fall apart without these absolute legends. They wash, scrub, clean and help with food prep.
Apprentice Chef
Still studying and learning the ropes, apprentices get hands-on with a bit of everything. It’s all about building confidence, gaining experience and working towards that all-important qualification.
Meet Dylan Lindley, Apprentice Chef at Mandoon Estate in the Swan Valley
Commis Chef (aka Junior Chef)
Chef de Partie (aka Station Chef)
Sous Chef (aka Second-in-Command)
The head chef’s right hand. Think of them as the assistant manager who gets things done. They make sure the kitchen runs smoothly, dishes come out right, and junior chefs don’t set anything on fire.
Head Chef
The big boss. This is the one who runs the show, plans the menu, manages the budget and focuses on the bigger picture — though they can still get back on the tools when needed. They’re the creative brains and business mind behind the kitchen.
Sometimes there are other levels of chefs, which are higher still, such as Executive Chef or Chef de Cuisine — it just depends on how big the kitchen operation is.
Meet Toby Fisher, head chef at The Table, Bullara Station
Want to know more?
To get your foot on the chef ladder, search for relevant training courses or look for relevant jobs