Who is typically known as the head of the kitchen?

The head of the kitchen is typically known as the Executive Chef. This role involves overall responsibility for kitchen operations, menu planning, staff management, and maintaining food quality and safety standards. The Executive Chef sets the culinary direction of the establishment and ensures that the kitchen runs efficiently.

In a professional kitchen, the Executive Chef oversees various stations and chefs, making crucial decisions regarding the kitchen's daily functioning. This includes managing inventory, ordering supplies, and sometimes even directly involved in cooking, especially for high-end restaurants where culinary creativity is paramount.

While other roles, such as the Second Chef, Larder Chef, and Sauce Chef, have important responsibilities, they report to the Executive Chef, who ultimately leads the kitchen team and reinforces its standards and vision. This hierarchical structure is crucial for the seamless operation and success of a culinary establishment.