According to the Cambridge dictionary, a cook is 'someone who prepares and cooks food', while a chef is 'a skilled and trained cook who works in a hotel or restaurant'. These definitions imply that a chef is a type of cook, but they differ in that a chef has developed learned skills, and has undergone training.

The title for a person who cooks in a hotel depends on their rank and specific role within the kitchen hierarchy. The general term is Chef, which comes from the French "Chef de Cuisine" (Head of the Kitchen). In a large hotel, the person in charge is the Executive Chef, who manages the entire culinary operation across multiple restaurants and banquets. Below them is the Sous Chef (second-in-command). A person who manages a specific station, like the grill or pastry, is a Chef de Partie (Station Chef). If someone is in an entry-level professional role, they are a Commis Chef. While "Cook" is a general term, "Chef" is the professional designation indicating they have undergone formal culinary training and operate within the structured "Brigade de Cuisine" system common in the hospitality industry.