This basic kitchen operations organizational diagram can be found in hotel and restaurant operations. Some of the positions shown here may not be applicable in smaller-scale operations, but understanding the basic kitchen operations organizational diagram will allow you to design an appropriate system for your type of establishment. The chef de cuisine or executive chef leads the kitchen or brigade de cuisine (in Asian kitchens, the head chef is called the chef or the chief cook). The sous chef is in charge of menu preparation at the various stations, reporting to the chefs de parties. The pastry chef oversees baked goods like bread and desserts. The baker works beneath him. The pastry area, also known as the cold kitchen area, is distinct from the hot kitchen area.