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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.
The term can refer to the head of kitchen staff in a great house or to the cook-housekeeper, a far less prestigious position involving more physical labour.. The cook in an English great house was traditionally female; today's residences may employ a head cook or chef who may be of either gender.
Fills in as needed on stations in the kitchen, a.k.a. the swing cook. Pantry chef garde manger [ɡaʁd mɑ̃ʒe] Cold foods: salads, cold appetizers, pâtés and other charcuterie items. Butcher: boucher: Butchers meats, poultry, and sometimes fish and breading. Pastry chef: pâtissier
.xlsm – Excel macro-enabled workbook; same as xlsx but may contain macros and scripts.xltx – Excel template.xltm – Excel macro-enabled template; same as xltx but may contain macros and scripts; Other formats Microsoft Excel uses dedicated file formats that are not part of OOXML, and use the following extensions:.xlsb – Excel binary ...
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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.
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