is responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes, and creating dishes to add to the menu.

• Chef de Cuisine

• Sous Chef

•  Executive Chef

 Like an executive chef, this person controls all aspects of the kitchen. They are responsible for creating menus, controlling kitchen costs, and managing the kitchen staff.

• Sous Chef

• (Entrée Chef

• Chef de Cuisine

The word “sous” is French and it means______

• Under

• Over

• High

• Middle

A ________ an important role in the formal hierarchy of a kitchen team, acting as the executive chef's second-in-command, supervising cooks, and overseeing day-to-day operations.

• Sous Chef

• Executive Chef

• Chef De Cuisine

• Entrée Chef

He is in charge of preparing the soup that are in the menu

• Charcuterie

• Boucher

• Potager

• Rotisseur

He is responsible in preparing cold foods such as appetizers, salads, sandwiches, pates, and more

• Garde Manger ( Pantry Chef)

• Patissier (Pastry Chef)

• Confiseur (Confectioner)-

• Friturier ( Fry Chef)-

He is responsible for preparing vegetable dishes.

• Rotisseur

• Garde Manger

• Entremetier

• Legumier

in charge in baking in-house breads or baked goods

• Poissonier

• Ecailler

• Boulanger

• Communard

responsible in preparing  meals for the restaurant staff.

• Communard

• Commis Chef

• Chef de Tourmant

• Legumier

Also known as Roundsman/Swing Cook/Relief Cook- is a multiskilled cook who can fit into any job specific chef when section chefs are not present.

• Chef de Tourmant

• Communard

• Commis Chef