A professional kitchen runs on a clear chain of command and a daily rhythm. Most use a version of the kitchen brigade, where everyone has a defined job. Food moves from preparation to cooking to the pass, where the chef checks each plate before it goes out.
Why it matters
Clear roles mean orders go out fast and nothing is missed, and you know who to take instructions from.
Key ideas
Chain of command
The head chef leads, the sous chef runs the kitchen day to day and section chefs run their areas. You take instructions from the chef in charge of your shift.
The daily rhythm
Most days follow the same pattern: deliveries and prep, then service, then cleaning and closing.
Mise en place
This French term means "everything in its place": ingredients prepped, equipment ready and stations stocked before service starts.
Step by step
- 1
Arrive on time in a clean uniform and wash your hands.
- 2
Check the prep list for your tasks.
- 3
Report to the chef in charge and confirm your priorities.
- 4
Set up your station before service.
- 5
Clean down and check with the chef before you leave.
Do
- Learn the names and roles of your team.
- Ask the chef in charge when you are unsure what to do next.
- Return shared equipment to its usual place.
Common mistakes
- Don't change a recipe or a plate without asking.
- Don't leave during service without telling someone.
- Don't skip prep list tasks because you dislike them.
The situation
The sous chef asks you to peel potatoes. Minutes later, a section chef asks you to fetch stock from the walk-in fridge.
What a professional does
You say, "I'm on potatoes for the sous chef. Which should I do first?" Both chefs stay informed, and if they disagree, the sous chef decides.
Useful phrases
“Yes, chef.”
“The potatoes are done, chef. What's next?”
Pro tip
Read the prep list first thing to learn the day's priorities.
Quick check
Who runs the kitchen when the head chef is away?
Think about it, then show the answer
The sous chef, who is second in command.