Head Chef (Temp)

Chef de Cuisine is the traditional French term, and although it’s slightly more common in European kitchens, head chef is the title that’s used most prevalently around the world. The Head Chef generally controls the whole kitchen, from managing kitchen staff and controlling kitchen costs to liaising with suppliers and creating the menus. Depending on the restaurant and the individual themselves, much like CEO’s of the corporate world the Head Chef will often leave much of the day-to-day running of the kitchen to individuals lower down the hierarchy, such as the Sous Chef.