the chef is basically a proven cook. He works as a team behind his stoves to provide the most elaborate and gourmet dishes to customers. The chef manages and organizes his team of cooks, the number of which can range from single to double. He is responsible for recruiting and training his own brigade. He brings his personal touch to the dishes, and creates the menus himself by offering his dishes to put on the menu. He is therefore above all a cooking artist passionate about his profession, and must also ensure that the kitchen is supplied with products, meats, condiments, etc. He represents the image of the restaurant and puts his creativity at its service, and thus guarantees the loyalty of its customers. He is absolutely essential for the proper functioning of a team of cooks. He is often surrounded by a chef specializing in pastry.