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The term "sous chef" originates from the French language, where "sous" means "under" or "below." Therefore, the full form of "sous chef" translates to "under chef," indicating the role's position as the second-in-command in a kitchen, directly assisting the head chef. The sous chef is responsible for supervising kitchen staff, managing food preparation, and ensuring the quality of dishes.


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The full form of "Chef" is not an acronym but rather a term used to describe a professional cook who is skilled in all aspects of food preparation. In a culinary context, chefs often oversee kitchen operations, menu planning, and food presentation. The term can also refer to specific roles, such as executive chef or pastry chef, but it does not have a standard expanded form.


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