Executive chef on:
[Wikipedia]
[Google]
[Amazon]
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, enforcing 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 as 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, the executive chef or chef de cuisine will have a line-up/pre-shift meeting 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
An executive chef generally does not partake in food preparation or catering of patrons. Despite the title containing the word ''chef'' it is uncommon for executive chefs to cook and be in a kitchen.
chef
A chef is a professional Cook (profession), cook and tradesperson who is proficient in all aspects of outline of food preparation, food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term (), the di ...
that leads
Lead () is a chemical element; it has Chemical symbol, symbol Pb (from Latin ) and atomic number 82. It is a Heavy metal (elements), heavy metal that is density, denser than most common materials. Lead is Mohs scale, soft and Ductility, malleabl ...
a kitchen and its cooks. A chef patron (feminine form ''chef patronne'') (French for ''boss chef'') or executive chef is a chef that manages multiple kitchens and their staff.
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, enforcing 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 as 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, the executive chef or chef de cuisine will have a line-up/pre-shift meeting 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
An executive chef generally does not partake in food preparation or catering of patrons. Despite the title containing the word ''chef'' it is uncommon for executive chefs to cook and be in a kitchen.
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
The 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 Auguste Escoffier (1846–1935). Th ...
References
Chefs Culinary terminology {{job-stub