State four functions of each of the following kitchen Personnel. (a) Head Chef; (b) Second Chef.
(a) Functions of the Head Chef: He controls and directs the food preparation process and any other related activities.He constructs menus with new or existing culinary creations.-He ensures the variety and quaiity of the serving.-He is responsible for supervising staff. He recommends the staff under him for promotion.
(b) Second Chef: -He is also known as sous chef, i.e. the kitchen's second-in-command. -He supervises restaurant's cooks and prepares meals. He reports results to the head chef. In the absence of the head chef, he runs the kitcken.
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