Chef Hierarchy in Catering: Roles, Growth, Skills & Pay (Europe)

A professional catering kitchen runs on clear and strict structure. Every role has defined responsibilities, and understanding this hierarchy helps staff work smoothly, avoid confusion during service, and plan their career path realistically. Below is a clear chef hierarchy in catering, what each role involves, how long it typically takes to progress, the personal qualities required, and average hourly pay across the UK, Malta, Greece, France, and Spain.

1. Commis Chef (Entry Level)

The commis chef is the starting point for most chefs. This role focuses on learning the basics of kitchen operations.

Duties:
Food preparation (chopping, peeling, basic cooking), cleaning stations, storing ingredients properly, and assisting senior chefs. The commis follows instructions closely and supports the team during service.

Time to progress:
Usually 1–3 years, depending on performance and kitchen environment.

Key characteristics:
Strong work ethic, discipline, ability to take direction, physical stamina, and eagerness to learn. Reliability is more important than creativity at this stage.

Average hourly pay:

  • Greece: €5–€7
  • Spain: €6–€8
  • Malta: €7–€9
  • France: €9–€11
  • UK: €10–€12

2. Chef de Partie (Station Chef)

The chef de partie is responsible for running a specific section of the kitchen, such as grill, pastry, or sauces.

Duties:
Managing a station independently, preparing dishes to standard, maintaining timing during service, and supervising commis chefs. This role ensures consistency and quality within their section.

Time to progress:
Typically reached after 2–4 additional years.

Key characteristics:
Organisation, consistency, attention to detail, and early leadership skills. At this level, chefs must handle pressure and multitask effectively.

Average hourly pay:

  • Greece: €7–€10
  • Spain: €8–€12
  • Malta: €9–€13
  • France: €11–€15
  • UK: €12–€16

3. Sous Chef (Second-in-Command)

The sous chef is the right hand of the head chef and plays a key role in daily operations.

Duties:
Supervising the kitchen team, coordinating service, managing stock and orders, ensuring hygiene standards, and stepping in for the head chef when needed. They also help train junior staff.

Time to progress:
Usually achieved after 5–8 total years of experience.

Key characteristics:
Leadership, strong communication, problem-solving ability, and good understanding of food cost and kitchen efficiency. A sous chef must stay calm under pressure and make quick decisions.

Average hourly pay:

  • Greece: €10–€14
  • Spain: €12–€16
  • Malta: €13–€18
  • France: €15–€20
  • UK: €16–€22

4. Head Chef (Chef de Cuisine)

The head chef leads the entire kitchen and is responsible for both culinary and operational success.

Duties:
Menu creation, staff management, ordering supplies, controlling food costs, maintaining quality standards, and ensuring smooth service. The head chef sets the tone of the kitchen.

Time to progress:
Generally requires 8–12 years of experience.

Key characteristics:
Leadership, creativity, financial awareness, and strong decision-making skills. A head chef must balance creativity with cost control and team management.

Average hourly pay:

  • Greece: €12–€20
  • Spain: €12–€18
  • Malta: €15–€22
  • France: €18–€25
  • UK: €20–€30

5. Executive Chef (Senior Leadership)

The executive chef operates at a strategic level, often overseeing multiple kitchens or large catering operations.

Duties:
Setting overall culinary direction, managing budgets, building supplier relationships, overseeing multiple teams, and maintaining brand standards. This role is less hands-on and more business-focused.

Time to reach:
Typically 10–15+ years of experience.

Key characteristics:
Vision, advanced leadership, business awareness, and the ability to manage large teams. Strong communication and planning skills are essential.

Average hourly pay:

  • Greece: €18–€25
  • Spain: €20–€30
  • Malta: €22–€35
  • France: €25–€40
  • UK: €30–€50

Chef Hierarchy in Catering Progression in Time

A typical career path looks like this:

  • 0–2 years: Commis Chef
  • 2–5 years: Chef de Partie
  • 5–8 years: Sous Chef
  • 8–12 years: Head Chef
  • 12+ years: Executive Chef

In catering, progression can be faster than in fine dining, especially in seasonal operations where responsibility comes quickly.

Practical Guidance for Catering Staff

Success in a catering kitchen is not only about cooking skills. Staff should focus on:

  • Consistency: Deliver the same quality every time
  • Speed with control: Fast but organised work is essential
  • Teamwork: Kitchens depend on cooperation, not individual performance
  • Cost awareness: Reducing waste becomes critical at higher levels
  • Adaptability: Menus, teams, and conditions can change quickly in catering

Each level builds on the previous one, moving from basic execution to leadership and business management. In catering, those who progress fastest are not always the most creative, but the most reliable, organised, and capable of leading others under pressure.