A Short Lesson in Restaurant Terminology
Chef: the cook in charge of a restaurant; from the French chef de cuisine, literally the head of the kitchen.
Executive Chef: sometimes called the head cook, he or she is the one responsible for running the food preparation in a kitchen, ordering food and supplies, making staff schedules, dealing with administrative tasks. Executive chefs are usually employed by large restaurants, hotels, country clubs and even cruise lines. Most manage a staff of at least ten employees.
Sous Chef: a chefs assistant, from the French sous meaning "under."
Chefs de Partie: each runs one section of the kitchen, oversees prep, cooking, and presentation of meals, and directs the chefs under him in that section.
Commis Chef: a trainee chef who has the most junior position in the kitchen. Commis is French for "clerk."
IN THE KITCHEN
Mise-en-place: French culinary term meaning "put in place." It means a set up with all the ingredients and ...