Chef de cuisine, executive chef and head chef
This person is in charge of all things 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 them, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, etc. This is often the case for chefs with several restaurants.
Sous-chef
The Sous-Chef de Cuisine (under-chef of the kitchen) is the second in command and direct assistant of the Chef. This person may be responsible for scheduling and substituting when the Chef is off-duty and will also fill in for or assist the Chef de Partie (line cook) when needed. This person is responsible for inventory, cleanliness of the kitchen, organization and constant training of all employees. The "Sous-Chef" is responsible for taking commands from the Chef and following through with them. The "Sous-Chef" is responsible for line checks and rotation of all product. Smaller operations may not have a sous-chef, while larger operations may have several.
This person is in charge of all things 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 them, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, etc. This is often the case for chefs with several restaurants.
Sous-chef
The Sous-Chef de Cuisine (under-chef of the kitchen) is the second in command and direct assistant of the Chef. This person may be responsible for scheduling and substituting when the Chef is off-duty and will also fill in for or assist the Chef de Partie (line cook) when needed. This person is responsible for inventory, cleanliness of the kitchen, organization and constant training of all employees. The "Sous-Chef" is responsible for taking commands from the Chef and following through with them. The "Sous-Chef" is responsible for line checks and rotation of all product. Smaller operations may not have a sous-chef, while larger operations may have several.
