Best souschef apron1/9/2024 Other establishments in the UK tend to use the title head chef. In the UK, the title executive chef normally applies to hotels with multi outlets in the same hotel. Involved in checking the sensory evaluation of dishes after preparation and they are well aware of each sensory property of those specific dishes. This is often the case for executive chefs with multiple restaurants. 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, and so on. Chef de cuisine is the traditional French term from which the English word chef is derived. This person is in charge of all activities related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, controlling raw material costs and plating design. Other names include executive chef, chef manager, head chef, and master chef. A chef's standard uniform includes a hat (called a toque), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plastic toe-caps). Underneath the chefs are the kitchen assistants. ![]() The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Examples include the sous-chef, who acts as the second-in-command in a kitchen, and the chef de partie, who handles a specific area of production. There are different terms that use the word chef in their titles, and deal with specific areas of food preparation. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. ![]() The word "chef" is derived from the term chef de cuisine ( French pronunciation: ), the director or head of a kitchen. ![]() A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine.
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