INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Station
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Sous
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Chef de Cuisine
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None of the above
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Detailed explanation-1: -The Sous-Chef is the direct assistant of the Chef de Cuisine (head chef). He reports directly to the executive chef or head chef. Sous-chef is also a French term and if you want to know the sous-chef meaning, it stands for ‘under chef’ or ‘second chef. ‘ He works according to assigned the duties of the head chef.
Detailed explanation-2: -Usually, executive chefs manage large kitchens and their staff, while a chef de cuisine typically oversees a single kitchen. Both of these roles require years of experience as a chef, and application of leadership and organizational skills, although their involvement in their kitchens varies.
Detailed explanation-3: -Chef de Cuisine – Head Chef In smaller kitchens the chef de cuisine is usually the most senior role, but in larger kitchens, a chef de cuisine may be second in command to an executive chef.