Kitchen career path: from KP to Executive Chef

The kitchen brigade has a clear hierarchy, and understanding it helps you plan your career. Here's the typical path from your first role to running the kitchen.

Kitchen Porter (KP) is where most people start. You'll wash dishes, keep the kitchen clean, and learn how the kitchen operates. It's hard work, but it's the foundation. Most people spend 3-12 months here.

Commis Chef is the first cooking role. You'll assist senior chefs with prep work, learn basic techniques, and start to develop your palate. Expect to spend 1-2 years at this level, learning as much as you can.

Chef de Partie (CDP) means you're running a section - fish, meat, pastry, or vegetables. You're responsible for the quality of everything that comes off your station. This is where you develop real skill and speed. Most chefs spend 2-3 years here.

Sous Chef is the second in command. You'll help plan menus, manage the team, control costs, and step in for the Head Chef when needed. This role is as much about leadership as cooking. Expect 2-4 years at this level.

Head Chef is in charge of the kitchen. Menu creation, team management, food costs, supplier relationships, and maintaining standards across every service. It's a high-pressure role that demands both technical excellence and strong people skills.

Executive Chef oversees multiple kitchens or an entire food operation. This role is more strategic, with less time cooking and more time on menus, budgets, hiring, and brand direction. Not every chef wants this path, and that's perfectly fine.

The timeline is flexible. Some people progress faster, especially in busy venues that promote from within. Others take their time, travel, work in different types of kitchens, and build a broader skill set.

The most important thing at every stage is to keep learning. Take courses, work with chefs who challenge you, and never stop being curious about food.