This is where you start!
Once school and Chef's qualifications are achieved your first position will be Commis chef. You will respond to the Head Chef and Sous Chef or directly to your Chef de Partie. Choose carefully your first Restaurant or Hotel to give a good start to your career as a Chef. Learn as much as you can, look around, be interested by everything, ask question, you are there to learn.

A bit more experienced than a Commis Chef (about a year more) capable of helping the chefs in their daily routine but still need to learn.
*You need at least three years training to become a good Chef de Partie.

You are the Head chef of one section and you will soon move to another section so master sections one by one. Responding to the Head Chef, Sous Chef and Junior Sous.
Meat, fish or any other section define by the Head Chef.
You might be lucky and have one or more Commis chef to help you in your section.

In some places, you may even have to do your own ordering!

A bit more experienced than the Chef de Partie.
Will float to any section where needed. As set by Head Chef.

You are confident in almost all sections; you will soon learn to be a Sous Chef.

The Sous Chef in the kitchen is like a Head Chef without the worries! You can cook well but now you will learn as well as cooking, the business side of the kitchen. Writing menus, Rota, Pricing of dishes, hygiene control, wages and much more to ensure a smooth running kitchen, quality and safe food, and ensure a good training in the kitchen.

Responsible of the food side for a business, Restaurant or Hotel. Working along with the Manager or Proprietor. Brings his cooking skills and knowledge to the kitchen and kitchen team. Ensure the quality, safety and profit of the food. Aware of food and labour cost and accounting. Heavy decision and responsibility !

Usually not much cooking skills involves but a lot of management skills and awareness.