Role: Oversees the kitchen operations, manages the culinary team, plans menus, and ensures high food quality.

Role: Second-in-command in the kitchen, assists the Executive Chef, supervises kitchen staff, and manages kitchen operations in the Executive Chef's absence.

Role: Specializes in the creation of pastries, desserts, breads, and other baked goods.

Role: Prepares meals for private clients, often in their homes, and may cater for special events.

Role: Similar to a personal chef but typically works full-time for one client or family.

Role: Teaches cooking techniques, food preparation, and culinary theory to students.

Role: Prepares large quantities of food for events such as weddings, corporate functions, and parties.

Role: Develops new recipes and products, tests food concepts, and works on improving existing products.

Role: Owns and operates their own restaurant, responsible for all aspects of the business including menu creation, kitchen management, and overall business operations.

Role: Prepares and styles food for photography, advertisements, magazines, and TV shows. Employers: Media companies, advertising agencies, freelance.

Role: Oversees culinary operations for a chain of restaurants or a large corporation, ensuring consistency and quality across all locations.

Role: Acts as the second-in-command to the Executive Chef, managing kitchen staff and operations.