What is a head chef?

Answer 1

The role of head chef is a very hard and long one; these people are responsible for almost every aspect of the kitchen (anything from cleaning afterward to ensuring all the necessary ingredients and dishes needed for cooking are in the correct places). Most of the time, they are also responsible for making the menu for whatever meal they are cooking and coordinating with any other professionals in attendance if the staff is cooking for a particular event.

Answer 2

Chef is a term commonly used to refer to a person who cooks professionally. Within most restaurants however, the term is more highly defined. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen, the executive chef. The head chef is the boss of the kitchen.

Answer 3

Chef de Cuisine is typically the highest ranking chef of a large restaurant or fine dining establishment, who still actually comes in contact with the food being served. Traditionally the head of Escoffier's classical kitchen brigade, typically, Chef de Cuisine is under only the Executive Chef or Site Manager, in which case the Executive Chef usually handles executive level operational and financial concerns, whereas the Chef de Cuisine creates the menu and specials, is the head of the kitchen in terms of hiring and firing staff, writes the recipes being used, and handling the day to day financial and operational aspects of running a well oiled machine. The Chef de Cuisine will receive the most credit for the dishes being served, and/or the restaurant itself, as he will assume the most responsibility, by continuously placing his or her head on the chopping block so to speak.

Answer 4

To make it as a chef, a passion for food is essential - but so is education and hands-on experience. Gaining a recognised qualification from a college or experience at a top restaurant could mean the difference between getting a great CHEF and getting a mediocre one.

Duties of a Chef

A Chef's role varies depending on job, skill-set and establishment.

*Primary responsibilities of a Chef are:

*Creating recipes and preparing meals.

*Planning menus and determining serving sizes.

*Kitchen organization and staff management.

*Ordering supplies and supervising kitchen operations

*Providing visibility with the general manager, at the VIP TABLES.

*Coordinating the events with the BANQUET MANAGER.

*Providing support to the MARKETING/SALES TEAM.

*Involvement in staff training.

Answer 5

overseas the way a kitchen operates

Answer 6

food is always around him