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What is the difference between an executive chef, chef de cuisine, sous chef, and line cook?
Interesting. How do their skill sets and responsibilities differ?
An executive chef typically has extensive culinary training and experience, strong leadership skills, and the ability to create and manage a menu. A chef de cuisine also has culinary expertise and leadership skills, but focuses primarily on a specific kitchen's operations and menu items. A sous chef supervises line cooks and helps with ordering ingredients, maintaining inventory, and managing the kitchen's overall workflow. Line cooks are often responsible for executing specific menu items and ensuring that they're prepared quickly and consistently.