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2. Chef - Wikipedia

   en.wikipedia.org/wiki/Chef

   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 ...

3. Kitchen brigade - Wikipedia

   en.wikipedia.org/wiki/Kitchen_brigade

   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")

4. Chef de cuisine - Wikipedia

   en.wikipedia.org/wiki/Chef_de_cuisine

   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.

5. Chief steward - Wikipedia

   en.wikipedia.org/wiki/Chief_steward

   The chief steward also plans menus, compiles supply, overtime, and cost control records. The steward may also requisition or purchase stores and equipment. Other duties may include baking bread and pastries. A chief steward's duties may overlap with those of the Steward's Assistant, the Chief Cook, and other Steward's Department crew members.

6. Culinary specialist (United States Navy) - Wikipedia

   en.wikipedia.org/wiki/Culinary_Specialist...

   This change allowed for easier recruiting tactics when giving job descriptions related to various civilian jobs with similar titles. It also provided sailors transitioning into the civilian sector an opportunity to use their culinary certifications that would now correlate into numerous career paths, including food production methods, cost ...

7. Sous-chef - Wikipedia

   en.wikipedia.org/wiki/Sous-chef

   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.