However, there are several different levels of responsibility within the food preparation industry.
Executive chefs direct food preparation in one or more restaurant chains and other establishments.
They plan menus, hire and supervise chefs and cooks and may prepare meals. Sous-chefs supervise chefs, cooks, specialist chefs and other kitchen workers. They may plan menus and prepare meals. Working chefs prepare meals or specialize in pastry, sauces, salads, meats and other foods. They may also supervise kitchen staff and plan menus.