A chef is, within a kitchen or gastronomy space, one who has all the knowledge of the area and who also has the directive or guide role of the other workers. A restaurant chef is, therefore, the highest position to which a cook can aspire.
The term Chef is related almost exclusively to the world of gastronomy and refers to a person who works in it in a professional and not an amateur way. The word Chef (of French origin) literally means 'boss', which is why in some languages it is also used to refer to any type of work hierarchy. However, it is today the area of cooking and gastronomy that with which the term is used most frequently.
Since chef is the most senior position in the kitchen, whoever holds it can alternate their work between sporadic participation in cooking and direct food work with constant guidance and guidance from the rest of the workers. In general, a chef is not the one who makes the dishes day by day but who participates in the control of all the different culinary processes that can take place in the kitchen. Of course, the chef is one of the most important people when preparing the menu and the dishes in a restaurant. To do this, you can count on the assistance of specialized chefs as well as the owners of the place or specific clients.
There are various positions associated with being a chef in a kitchen. Typically, the sous chef (literally 'under the chef') is the one who assists the top chef and who communicates with specific parts of the kitchen. A superior chef may also exist within the same kitchen with other specialized chefs such as the pastry chef, the baker chef, etc.
Although in most cases the chef is a person who has high gastronomic studies that include knowledge about a large part of the kitchen areas, there can also be cases of renowned chefs who do not have academic studies and who have reached such a position after years of working in kitchens as workers or cooks.
