What are the roles of executive chef and pastry chef in the modern kitchen brigade?

The executive is like the General, but in the kitchen. He prepares the menus and recipes and makes sure all the food is prepared properly, goes out and everyone is doing their jobs. He would also cook certain dishes, depending on how large the staff is. The pastry chef works under the executive chef and is responsible for preparing all the desserts. In a large restaurant, the pastry chef my have his own staff, but would still report to the executive chef.