The different types of chefs include the Executive Chef, who is responsible for planning and directing the kitchen, a Sous Chef is next in charge and may supervise specialty chefs. A Saucier is responsible for a section of the kitchen focused on sauces. A Pastry Chef focuses on cakes, pastries, and desserts. A Garde Manager will specialize on cold food preparation. Lowest in the ranks is the Commis which is a entry-level position and is in training.