Here is a helpful presentation about who exists behind closed doors in a professional kitchen, by Chef Matthew Redington.

1. Positions in a Professional Kitchen
by Chef Matthew Redington
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2. When you go to a restaurant, you only
see the prepared and perfect food at
your table. Have you ever wondered,
however, what is going on behind the
closed kitchen doors?

3. It turns out, many professional
establishments use the Kitchen
Brigade System to streamline the
preparing, cooking, and plating. These
are the positions involved.

4. The Chef
The Chef is the one in charge of the entire kitchen. He or she
oversees absolutely everything about the kitchen, including
menu creation, hiring staff, and creating specialty menu
items.

5. Sous Chef
The sous chef is the chef's right hand. This person helps the
chef in all aspects, but has the main responsibility of focusing
on the coming-together of every plate.

6. Sauté Chef
The sauté chef is one of the line cooks who is responsible for
important parts of dishes, such as hors d’oeuvers, sautéed
dishes, and sauces.

7. Rotisseur
The rotisseur deal with all meat that must be roasted. This
person is also in charge of braised and broiled meat dishes.

8. Friturier
The friturier is responsible for all fried foods on the menu.

9. Ghef de Garde Manger
The chef de garde manger is responsible for all cold foods on the
menu.

10. Pastry Chef
The pastry chef is responsible for all desserts and confections
on the menu.