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A chef de cuisine (, French for ''head of kitchen'') or head chef is a
The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforces nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant. Chef de cuisine is the traditional French term, meaning "chief of the kitchen" or "kitchen manager", from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef but, in larger restaurants there is usually someone in charge of a head chef such a general manager, who makes executive decisions such as the direction of the menu, has final authority regarding staff hiring and management decisions and sets the overall tone and style of the restaurant. This is often the case for executive chefs who are in charge of several restaurants. In many restaurants, executive chef or chef de cuisine will have a line-up/pre-shift (meetings with front of house (FOH) and back of house (BOH)) in order to prepare for the service and answer questions about the menu. In some food operations, the executive chef may assist in designing the menu, dining room and kitchen. He or she may also work with food purveyors, catering directors, equipment vendors, financial consultants, the media, sanitation inspectors and dietitians.Labensky, Sarah, et al. (2015). ''On Cooking: A Textbook of Culinary Fundamentals''. Pearson Education, Inc. pg.11
chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitche ...
that leads
Lead is a chemical element with symbol Pb and atomic number 82.
Lead or The Lead may also refer to:
Animal handling
* Leash, or lead
* Lead (leg), the leg that advances most in a quadruped's cantering or galloping stride
* Lead (tack), a lin ...
and manages the kitchen and chefs of a restaurant
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearan ...
or hotel
A hotel is an establishment that provides paid lodging on a short-term basis. Facilities provided inside a hotel room may range from a modest-quality mattress in a small room to large suites with bigger, higher-quality beds, a dresser, a ref ...
. A chef patron (feminine form ''chef patronne'') (French for ''boss chef'') or executive chef is a chef that owns and/or manages restaurants and their staffs (e.g. head chefs).
Function
The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforces nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant. Chef de cuisine is the traditional French term, meaning "chief of the kitchen" or "kitchen manager", from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef but, in larger restaurants there is usually someone in charge of a head chef such a general manager, who makes executive decisions such as the direction of the menu, has final authority regarding staff hiring and management decisions and sets the overall tone and style of the restaurant. This is often the case for executive chefs who are in charge of several restaurants. In many restaurants, executive chef or chef de cuisine will have a line-up/pre-shift (meetings with front of house (FOH) and back of house (BOH)) in order to prepare for the service and answer questions about the menu. In some food operations, the executive chef may assist in designing the menu, dining room and kitchen. He or she may also work with food purveyors, catering directors, equipment vendors, financial consultants, the media, sanitation inspectors and dietitians.Labensky, Sarah, et al. (2015). ''On Cooking: A Textbook of Culinary Fundamentals''. Pearson Education, Inc. pg.11
References
See also
*List of restaurant terminology
This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten ...
* Brigade de cuisine
(, "kitchen brigade") is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.
The concept was developed by Georges Auguste Escoffier (1846–1935) ...
Chefs
Culinary terminology
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