Traditional Culinary Roles: A Roadmap for Aspiring Chefs After Culinary School

When you graduate from culinary school, the world feels wide open. You’ve sharpened your knife skills, experimented with global cuisines, and survived countless practicals. But the big question remains: what comes next?

While modern opportunities like food styling, recipe development, and even becoming a social media chef are tempting, there’s something timeless about starting your career with traditional culinary roles. These jobs, rooted in the classic brigade de cuisine system, don’t just give you structure—they shape you into a disciplined, well-rounded chef. Think of them as the backbone of your culinary journey.

Let’s walk through these traditional roles, step by step.

What Are Traditional Culinary Roles?

Traditional culinary roles follow a hierarchy first popularised in France, known as the brigade de cuisine. This system divides the kitchen into clear roles with defined responsibilities. From the commis chef to the executive chef, each position is designed to teach discipline, teamwork, and mastery of specific skills.

Even today, whether you’re in a Michelin-starred restaurant, a luxury hotel kitchen, or a fine-dining vegan bistro, you’ll find that this structure holds strong.

Step-by-Step Career Path in Traditional Culinary Roles:

Step 1 – Commis Chef (Entry-Level Foundations)

If culinary school gave you the theory, working as a commis chef is where you put it into practice. A commis chef works under a station chef, assisting with prep work, chopping, cleaning, and basic cooking.

• Skills you’ll develop: consistency, knife skills, mise en place, and the stamina to work long hours.

• Example: In a vegan kitchen, a commis may spend the day prepping jackfruit for tacos, perfecting the dice on vegetables, or helping to blend dairy-free sauces.

It’s not glamorous, but it’s your foundation.

Step 2 – Chef de Partie (Station Chef)

Once you’ve earned your stripes, you’ll be responsible for a particular section of the kitchen—grill, pastry, sauces, or cold kitchen. This role demands focus and accountability because dishes in your section can make or break the dining experience.

• Skills you’ll develop: time management, precision, leadership over juniors.

• Example: As a saucier in a fine dining restaurant, you may be responsible for the signature cashew cream sauce that guests rave about. Or as a pâtissier, you could design intricate plant-based desserts like aquafaba meringues or chocolate tarts.

It’s your first taste of independence in the kitchen.

Step 3 – Sous Chef (The Second-in-Command)

The sous chef is the kitchen’s glue. You’re the one ensuring every dish looks consistent, staff are following standards, and the head chef’s vision is being carried out.

• Skills you’ll develop: management, multitasking, conflict resolution, and advanced culinary execution.

• Example: A sous chef in a vegan café might be checking plating quality for brunch dishes while also training a junior on plant-based cheese-making.

You’re no longer just cooking—you’re leading.

Step 4 – Executive Chef (The Creative Leader)

The pinnacle of the traditional path, the executive chef wears many hats: leader, creator, mentor, and manager. You’re in charge of the kitchen team, menu design, supplier negotiations, and keeping food costs in check.

• Skills you’ll develop: big-picture thinking, innovation, and financial management.

• Example: As an executive chef at a plant-based restaurant, you might craft seasonal tasting menus, balancing creativity with cost efficiency, while ensuring the kitchen team stays motivated.

This role is about vision as much as execution.

Other Key Traditional Roles in a Professional Kitchen

Pastry Chef (Pâtissier)

Pastry chefs are the artists of the kitchen. From croissants to multi-layered cakes, they bring precision and creativity together. For vegan chefs, this might mean experimenting with aquafaba, nut butters, or flax eggs to craft indulgent desserts.

Sauce Chef (Saucier)

Often seen as one of the most respected positions, the saucier is responsible for soups, stews, and sauces. In a plant-based setting, this could mean creating rich reductions or creamy sauces without dairy—skills that demand both technique and creativity.

Garde Manger (Cold Kitchen Specialist)

This role focuses on cold dishes like salads, canapés, and charcuterie boards. Attention to detail and plating artistry are key. Vegan chefs in this role might prepare vibrant Buddha bowls, raw vegan sushi rolls, or elaborate mezze platters.

Baker (Boulanger)

Bread-making is an art and science. Bakers are responsible for everything from rustic sourdoughs to delicate brioche. For plant-based chefs, mastering this craft involves playing with natural fermentation and egg-free methods.

Why Traditional Culinary Roles Still Matter Today

In an age where food influencers and niche culinary careers are exploding, why do these traditional roles remain relevant?

• They teach discipline and resilience, which every chef needs.

• They give you a well-rounded skill set before you branch out into specialties.

• They ensure you respect the craft and understand every corner of a kitchen.

Even if your dream is to open a vegan bakery, teach cooking classes, or start a food brand, walking the traditional path first equips you with the confidence and credibility to stand out.

Conclusion

Traditional culinary roles may sound old-fashioned, but they’re the solid ground on which successful careers are built. From peeling vegetables as a commis to running the show as an executive chef, each step molds you into not just a cook, but a leader.

For culinary graduates, the takeaway is simple: embrace the grind, learn from every role, and use these experiences as stepping stones toward your own unique path—whether that’s running a plant-based fine dining kitchen or creating your own food brand.