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The kitchen is the art of preparing food and the person who has mastered this art is commonly known as the cook. In the kitchen the chef is the person in white shirt and white hat with the maximum of information and expertise in culinary arts. There are basically two types of chefs and culinary job titles and the Chef (Chef de Cuisine) and sous chef (second chapter).

The word comes from French chef, which means the boss and this tells us that the chef isCharge of something, and here it is responsible for all the art of cooking in the kitchen. The chef is sometimes called the "Chef de Cuisine" or "chef" and he's all for the kitchen. Every part of the catering service, including planning menus, purchasing, hiring and personnel under his supervision. The chef has overall responsibility for food from his kitchen. An important point to note is that althoughThe chef has all the techniques in the kitchen overlooking the person while not boil. He / she is just the whole system in the kitchen.

The chef only controls all procedures in the kitchen and the control of a business executive in the kitchen as the fixed phone, and notes. Knife, whip or pan is not responsible for the cook, even if it has the responsibility for the result meaningless.

Another person in a kitchen that dominatesalmost all of the culinary art is the sous chef or Second Chef. The main tasks in accordance with the cooking, but, unlike the supervision of the chef sous chef, sometimes the actual cooking, when the situation warrants. Aside from the chef de cuisine occasional second mainly due precautions to avoid the kitchen as a chef and is responsible for kitchen staff, line cooks, dishwashers and cooks to prepare the orders of acceleration and reaction to the line cooks and work together to a great teamcurrent results.

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