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Function

The functions of a chef varies by his position within the kitchen, and the relation of his role with the roles of the other chefs. Executive chefs oversee the entire culinary operations of a restaurant or food service establishment and are often in charge of creating the menu and theme of the establishment. The sous chef serves as the administrative assistant, ensuring that the head chef's wishes are carried out. She may also be in charge of the hiring and firing of lower chefs, as well as the maintenance of their work schedules. Line chefs have specialized duties, such as baking or prepping food ingredients. These duties are assigned by the executive or sous chef.