Culinary hierarchy refers to the structured organization of roles and responsibilities within a professional kitchen. At the top is the Executive Chef, who oversees the entire kitchen operation, followed by the Sous Chef, who assists in managing kitchen staff and daily activities. Other positions include Line Cooks, who prepare specific dishes, and Prep Cooks, who handle ingredient preparation. This hierarchy ensures efficient workflow and clear communication among kitchen staff. Each role has distinct duties, contributing to the overall success of the kitchen. Understanding this structure helps maintain order and quality in food preparation and service.