<P> The word "chef" is derived (and shortened) from the term chef de cuisine (French pronunciation: ​ (ʃɛf. də. kɥi. zin)), the director or head of a kitchen . (The French word comes from Latin caput (head) and is a doublet with English "chief"). In English, the title "chef" in the culinary profession originated in the haute cuisine of the 19th century . The culinary arts, among other aspects of the French language introduced French loan - words into the English language . </P> <P> Various titles, detailed below, are given to those working in a professional kitchen and each can be considered a title for a type of chef . Many of the titles are based on the brigade de cuisine (or brigade system) documented by Auguste Escoffier, while others have a more general meaning depending on the individual kitchen . </P> <P> Other names include executive chef, chef manager, head chef, and master chef . This person is in charge of all activities related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, controlling raw material costs and plating design . Chef de cuisine is the traditional French term from which the English word chef is derived . Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of a head chef, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, and so on . This is often the case for executive chefs with multiple restaurants . Involved in checking the sensory evaluation of dishes after preparation and they are well aware of each sensory property of those specific dishes . </P> <P> In the UK, the Title Executive chef normally applies to Hotels with multi outlets in the same Hotel . Other establishments in the UK tend to use the title Head Chef . </P>

What is chef de cuisine vs executive chef
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