Head chef

The head chef is the operational manager of a restaurant kitchen, placed at the pass during service. In the classical French brigade, the head chef directs sous-chefs, chefs de partie and commis, coordinates outputs and controls each plate before service. The head chef carries the gastronomic signature of the restaurant and arbitrates ingredient, technique and menu choices. In three star tables, the head chef often combines the dual function of creator and supervisor, except in configurations with a media executive chef where the head chef primarily ensures execution (Source: Auguste Escoffier, Le Guide culinaire, 1903).