A) Lead cook
B) Boss chef
C) Head of kitchen
D) Kitchen assistant

A) General manager
B) Head chef
C) Executive chef
D) Catering director

A) Chef de cuisine
B) Head chef
C) Executive chef
D) Chef patronne

A) A kitchen staff member who cleans equipment
B) A chef who only designs menus
C) A chef that manages multiple kitchens and their staff
D) A person who works only in the dining room

A) Final hiring authority
B) Creating menus
C) Setting the overall tone of the restaurant
D) Designing the dining room

A) Head of kitchen
B) Chef patron
C) Executive chef
D) Chef de cuisine

A) Kitchen staff
B) Executive chef
C) General manager
D) Food purveyor

A) To prepare for service and answer menu questions
B) To design the kitchen layout
C) To hire new staff
D) To purchase stock and equipment

A) Media and financial consultants
B) Front of house and back of house
C) Sanitation inspectors and dietitians
D) Food purveyors and equipment vendors

A) Waiters only
B) Customers
C) The general public
D) Food purveyors

A) Manufacturing equipment
B) Ordering and purchasing
C) Repairing electrical systems
D) Selling to the media

A) Dining room decor
B) Nutrition, safety, and sanitation
C) Media relations
D) Financial budgets only

A) The head chef manages multiple restaurants
B) The general manager is the same as the head chef
C) The general manager makes executive decisions like menu direction
D) The head chef has final authority over hiring