Who is the head of the kitchen?

• A. Executive chef
• B. Sous chef
• C. Pastry chef
• D. Line cook

Answer: (A)

The main idea here is who holds overall leadership in a kitchen. The executive chef is the person in charge of the entire operation, responsible for menu direction, maintaining quality and consistency, controlling costs, ensuring food safety, and supervising the kitchen team. They set standards and policies that everyone else follows, from prep to plating.

The sous chef is the second in command and often handles day-to-day supervision, line coordination, and scheduling, stepping in when the executive chef is away. The pastry chef focuses on desserts and baked goods, managing a pastry section rather than the whole kitchen. The line cook performs the cooking on the line but does not oversee kitchen operations.