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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, executive chef or chef de cuisine will have a line-up/pre-shift (meetings with front of house (FOH) and back of house (BOH)) in order to prepare for the service and answer questions about the menu.
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The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in
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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
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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.
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the restaurant. Chef de cuisine is the traditional French term, meaning "chief of the kitchen" or "kitchen manager", from which the
English word chef is derived.
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An executive chef generally does not partake in food preparation or catering of patrons. Despite the title containing the word
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From the Tables of
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Phillip Taylor, chef de cuisine at the Aria, New World
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it is uncommon for executive chefs to cook and be in a kitchen.
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is a chef that manages multiple kitchens and their staff.
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Cuisine expert, management of the menu, kitchen, and staff
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This job-, occupation-, or vocation-related article is a
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342:"Head to Head With: Frankie Mallon, Owner Chef Patron"
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30:"Head chef" redirects here. For TV program, see
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