Yes, Chef!

The hierarchy of the kitchen brigade was formalised by French chef Georges-Auguste Escoffier in the late 1800s. It was based on military structures and is still followed, with minor variations. The executive chef, sometimes called the chef de cuisine, is supreme commander, recognised by his toque (long white hat). Second in command is the sous chef. Then come the chefs de partie, each in charge of a section, then demi-chefs, and right at the bottom are the commis chefs, who get knocked around the most (but in modern times only metaphorically)