What is the title of the head of the kitchen?

• A. Sous-chef
• B. Chef de cuisine
• C. Pastry chef
• D. Maître d'hôtel

Answer: (B)

Identifying who leads the kitchen is the concept. In professional kitchens, the person in charge of all kitchen operations, menu execution, and coordinating staff is the chef de cuisine. This title comes from the French culinary brigade system and signifies the top role within the kitchen. The sous-chef is the second in command, helping supervise cooks and stepping in when the head chef is away. A pastry chef runs the pastry department, focusing on desserts and baked goods. The maître d'hôtel oversees front-of-house operations, such as seating guests and coordinating service. Because the chef de cuisine embodies overall kitchen leadership and menu oversight, this title is the best answer for who heads the kitchen.