Chef de cuisine

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Chef de cuisine
The chef de cuisine.jpg
The chef de cuisine (painting by Henri Brispot)
Occupation
NamesHead Chef
Occupation type
Profession
Activity sectors
Cooking
Description
CompetenciesCuisine expert, management of the menu, kitchen, and staff
Fields of
employment
Restaurants, hotels, dining facilities

A chef de cuisine (French pronunciation: ​[ʃɛf.də.kɥi.zin], French for head of kitchen) or head chef is a chef that leads and manages the kitchen and chefs of a restaurant or hotel.[1][2] A chef patron (feminine form chef patronne) (French for boss chef) or executive chef is a chef that manages a restaurant and its staff.[3][4][5][6]

Function[edit]

Phillip Taylor, chef de cuisine at the Aria, New World Beijing Hotel
Magali Charousset, a chef de cuisine

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 FOH and 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. [7]

References[edit]

  1. ^ Carly Cooper (10 June 2014). "Restaurant Eugene turns ten, Brian Jones promoted to chef de cuisine". Atlanta Magazine. Archived from the original on 14 July 2014.
  2. ^ Amanda Gold (8 June 2014). "French Laundry chef Thomas Keller's recipe for success". SFGate.
  3. ^ http://www.webtrade.ie, Webtrade Ltd-. "10 of the Best New Restaurants in Ireland | Georgina Campbell Guides". Ireland-Guide.com.
  4. ^ Ortiz, Elisabeth Lambert (January 15, 1986). From the Tables of Britain: Exploring Exciting English Cuisine in 250 Recipes. Rowman & Littlefield. ISBN 9781590774953 – via Google Books.
  5. ^ "why dont young chefs want to be chef patron anymore". ChefTalk.
  6. ^ Curtin, Dianne. "Head to Head With: Frankie Mallon, Owner Chef Patron".
  7. ^ Labensky, Sarah, et al. (2015). On Cooking: A Textbook of Culinary Fundamentals. Pearson Education, Inc. pg.11


See also[edit]