Also known as a head chef or a master chef, an executive chef is the overall kitchen boss. This position is the pinnacle of any chef career. An executive chef doesn't spend all their time cooking but manages every operation in the kitchen.
This Professional Development Award (PDA) Professional Cookery (SCQF level 7) is designed to support continuing professional development for individuals in professional kitchens and to help address the well-documented and ongoing skill shortages for highly skilled chefs and pastry chefs.
Sous Chef (aka Second Chef, Under Chef, Assistant Chef)
Some smaller kitchens may not even have a sous chef, while larger operations can have more than one – there are also a few variations that can precede the title to further specify hierarchy; executive, junior or senior.
Chefs have a higher degree of responsibility than cooks and must be leaders as well as culinary experts. This means that they also must possess a high skill level of problem solving while under high pressure — being able to assess situations and create solutions quickly is imperative.
Cook (tradesperson) Grade 4 (wage level 5) A demi chef or equivalent who has completed an apprenticeship* or has passed the appropriate trade test* and who is engaged to perform general or specialised cooking, butchering, baking or pastry cooking duties or supervises and trains other cooks and kitchen employees.
Gordon Ramsay – 7 Michelin stars
Although he's been awarded 16 Michelin stars throughout his career, he currently holds seven. His signature restaurant, Restaurant Gordon Ramsay in London, has held 3 stars since 2001, making it London's longest-running three Michelin-starred restaurant.
Executive Chef, also known by the term Chef de Cuisine, is the professional pinnacle to which many chefs aspire.
Sous chef (Under chef)
The Sous Chef is second in command of the kitchen. The Sous Chef takes on much of the responsibilities of running the kitchen as the Head Chef has a more overarching role. They direct how food is presented on the plate and are the person behind food quality control.
It implies that both the chef and the restaurant have been evaluated and deemed the best of the best. Michelin Stars set the standard for ranking the finest in the restaurant industry and the culinary world, so being a Michelin Starred Chef is of the highest honor.
Level 1. You are new to the industry and want to gain a good basic understanding of catering work, enough to succeed in a job or move on to further study. Level 2. You have some basic skills and experience as a chef, probably from a role where you work under supervision.
Stars have always been awarded to restaurants rather than chefs, so while there may be no such thing as a four star restaurant, a chef with more than one restaurant could quite easily have a total of four stars to his name.
260 levels from day of global launch. Gordon Ramsay voice over and commentary. In-game boosts to help slice and dice your way to success. Recipe book and exclusive recipes that you can try at home.
The Certified Master Chef status is the highest and most demanding level of certification offered by the American Culinary Federation. A Certified Master Chef, often referred to as a “CMC,” is a level of certification offered by the American Culinary Federation (ACF).
To become a chef, you need a professional qualification from a registered training organisation (RTO) such as Le Cordon Bleu to qualify for Australian requirements. Le Cordon Bleu qualifications are internationally recognised, which means you can work anywhere in the world.
The sous chef is second-in-command position in the kitchen. They often act as the liaison point between line chefs and the head chef and are very involved with the day-to-day running of the kitchen and its staff.
While ZipRecruiter is seeing annual salaries as high as $122,000 and as low as $23,000, the majority of Top Chef salaries currently range between $37,500 (25th percentile) to $85,000 (75th percentile) with top earners (90th percentile) making $98,500 annually across the United States.
The average Head Chef salary in the United States is $92,400 as of May 01, 2023, but the range typically falls between $79,600 and $106,700.
Head Chef or Chef de Cuisine. Sous Chef de Cuisine. Station Chef or Chef de Partie (this is what Specialty Chefs are often called) Junior Chef or Commis Chef (apprentices)
Joël Robuchon: 31 stars
Although he passed away with only 28 stars to his name, at one point Robuchon was the proud owner of 31 Michelin stars. He has also been dubbed the Chef of the Century on numerous occasions.