A chef is a professional cook and tradesperson who is proficient in all aspects of food preparation, often focusing on a particular cuisine.

Different terms use the word chef in their titles and deal with specific areas of food preparation.

Examples include the sous-chef, who acts as the second-in-command in a kitchen, and the chef de partie, who handles a specific area of production.

The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles.

In English, the title chef in the culinary arts originated in the haute cuisine of the 19th century.

This person may be responsible for scheduling the kitchen staff or substituting when the head chef is absent.

Also, the sous-chef will fill in for or assist a chef de partie (line cook) when needed.

This person is accountable for the kitchen's inventory, cleanliness, organization, and the continuing training of its entire staff.

A sous-chef's duties can also include carrying out the head chef's directives, conducting line checks, and overseeing the timely rotation of all food products.

A common humorous title for this role in some modern kitchens is "chef de plonge" or "head dishwasher".

Like many skilled trades, chefs usually go through a formal apprenticeship which includes many years of on-the-job training.

In some cases this is modified to 'day-release' courses; a chef will work full-time in a kitchen as an apprentice and then would have allocated days off to attend catering college.