There are many different chef schools that can help to prepare you for a career as a head chef, sous chef or pastry chef.  Before beginning your culinary training, consider the responsibilities of each type of chef and which area interests you.The job of a chef or cook is to prepare a wide variety of foods.  These can include anything from soups to entrees to desserts.  A chef can work in a restaurant, resort, hotel, or private home.  They create recipes and plan meals.  Chefs are also responsible for managing and directing other kitchen workers, maintaining a budget, and estimating and ordering the necessary supplies.Large restaurants may have one head chef and several assistant, or line chefs.  Assistant chefs are usually assigned a particular area in the kitchen that they are responsible for.  Head chefs coordinate staff and direct food preparation.  It is the responsibility of the head chef to maintain the quality and portion size of each meal.  They oversee the kitchen, plan menus, and ensure that meals are presented in a pleasing manner.  A sous chef is directly below the head chef in the hierarchy and is in charge of the kitchen when the chef is not present. 

The size of the kitchen staff that the head chef is responsible for is determined by the type of eating establishment.  Small, casual dining restaurants usually have a small number of easy to prepare meals available for customers.  One chef is typically able to prepare the food with the help of two or three other kitchen staff.The number and types of workers employed in kitchens also depends on the type of establishment. Small, full-service restaurants offering casual dining often feature a limited number of easy-to-prepare items supplemented by short-order specialties and ready-made desserts. Typically, one cook prepares all the food with the help of a short-order cook and one or two other kitchen workers.  Large, upscale restaurants may employ a head chef, several sous chefs, a pastry chef to prepare desserts and dozens of other kitchen staff.

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