Head chef (chef de cuisine) Like an executive chef, this person controls every aspect of the kitchen. They are responsible for creating the menus, controlling kitchen costs and managing kitchen staff. One of the main factors that differentiates them is the degree of knowledge and training they have had. If they work in a restaurant, cooks generally have no voice or have little say in kitchen matters, such as inventory.
Rather, they can prepare food on a daily basis, following recipes or a meal plan designed by someone else (such as a chef). They may be assigned other tasks and will likely have additional responsibilities, such as cleaning the kitchen. This person is in charge of all activities related to cooking, which usually include creating menus, managing kitchen staff, ordering and purchasing inventory, controlling the costs of raw materials and designing dishes. The person responsible for daily kitchen operations in larger operations with multiple departments or food establishments.
All modern professional kitchens operate according to a strict hierarchy, and the French Brigade system is used to ensure that the entire operation works in the best possible way. In general, the role overlaps that of the head chef, but the subchef tends to be more practical and to actively participate in the daily operation of the kitchen; the subchef will also replace the head chef when he is not there, and a chef de partie when necessary. To become a successful chef you will not only need experience, but also the right type of personality.