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The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards.
Note: Despite the use of chef in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, cuisine means "kitchen", but also refers to food or cooking generally, or a type of food or cooking. Chef de cuisine (kitchen chef; "chief of the kitchen")
The sous-chef de cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff or substituting when the head chef is absent. Also, the sous-chef will fill in for or assist a chef de partie (line cook) when needed. This person ...
A saucier (French pronunciation:) or sauté chef is a position in the classical brigade style kitchen. It can be translated into English as sauce chef . In addition to preparing sauces, the saucier prepares stews , hot hors d'œuvres , and sautés food to order.
Restaurant management is the profession of managing a restaurant.Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States.
A chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin], French for head of kitchen) or head chef is a chef that leads a kitchen and its cooks. [ 1 ] [ 2 ] A chef patron (feminine form chef patronne ) (French for boss chef ) or executive chef is a chef that manages multiple kitchens and their staff.
Businessperson, Chef A restaurateur is a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a restaurant, traditionally it refers to a highly skilled professional who is proficient in all aspects of the restaurant business.
Also, sous-chef, the second-in-command, directly under the head chef. Traditionally, chef used to means the head, for example a "couvre-chef" is a headgear, but by extension it's often used in job titles, military ranks, for a person in charge or who leads a group of people: "chef d'État" (lit. "Head of State" and "Chief of State"), "chef d ...
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