A chef is a professional cook in charge of a restaurant or other dining establishment’s kitchen, overseeing the food preparation and managing and delegating tasks to the culinary workers. Also known as head cooks, they have executive power in planning the menu-- deciding what dishes will be served as well as creating specialty recipes and adjustments based on guest specifications. Chefs are defined as being skilled and qualified in all aspects relating to food, typically undergoing some level of training, schooling, or apprenticeship and narrowing down focus to one particular cuisine.
Chefs wear white to signify their importance as well as the high regard of their profession as it is usually only worn by head chefs. The color white also highlights cleanliness. The white thick cotton of their uniform protects chefs from the heat of the cooking surfaces and any hot liquids.
A sous chef is in charge of being the second in command in a kitchen. Sous chefs are in charge of planning how food is presented, keeping a working kitchen in order, training new chefs, creating a work schedule, and making sure food is prepared promptly.
Chefs are portrayed as mean because they often work and feel under pressure in the kitchen to effectively present food. Chefs are also typically highly experienced and yell at others who are new to a high-pressure environment. Chefs unfortunately work long hours in crowded environments and are in charge of guiding other people.
