Product Code Database
A chef de cuisine (, French language for head of kitchen) or head chef is a chef that Supervisor a kitchen and its cooks. A chef patron (feminine form chef patronne) (French for boss chef) or executive chef is a chef that manages multiple kitchens and their staff.
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 as 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, the executive chef or chef de cuisine will have a line-up/pre-shift meeting with front of house (FOH) and back of house (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.Labensky, Sarah, et al. (2015). On Cooking: A Textbook of Culinary Fundamentals. Pearson Education, Inc. pg.11
An executive chef generally does not partake in food preparation or catering of patrons. Despite the title containing the word chef it is uncommon for executive chefs to cook and be in a kitchen.
|
|
