The ranks of chefs are determined by experience, training, and ability. The most common ranks are chef de cuisine, sous chef, and commis chef. A chef de cuisine is the head or executive chef of a kitchen. A sous chef is a subordinate chef who helps the chef de cuisine with menu planning, food preparation, and other tasks. A commis chef is an entry-level position for someone who has basic culinary skills and knowledge. There are also pastry chefs, who specialize in desserts and baked goods; and saucier chefs, who specialize in sauces.