Chef de cuisine
|Competencies||Food expert, kitchen planning, management skills and Maintains full control of the kitchen staff.|
Chef de cuisine or executive chef is the main chef in a restaurant. The chef de cuisine is in charge of all other functional chefs in the kitchen. This position is also known as grand chef, chef manager, head chef, or master chef.
The chef de cuisine is in charge of all activities related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory and plating design. Chef de cuisine is the traditional French term 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 there is usually someone in charge of a head chef, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions etc. This is often the case for executive chefs with multiple restaurants.
- Carly Cooper (10 June 2014). "Restaurant Eugene turns ten, Brian Jones promoted to chef de cuisine". Atlanta Magazine.
- Amanda Gold (8 June 2014). "French Laundry chef Thomas Keller's recipe for success". SFGate.
|This job-, occupation-, or vocation-related article is a stub. You can help Wikipedia by expanding it.|