Chefs are sometimes referred to as kitchen managers or maître de cuisine. They are in charge of preparing meals but they also coordinate the team of cooks, sous-chefs, waiters and dishwashers. Staff training, menu planning, kitchen budget and supplies, quality assurance and recruiting are also among the responsibility of a Chef.
A chef is usually promoted from an inferior position (Cook or sous-chef) as a great experience, and leadership, management, communication and multitasking skills are required.
According to the type of the organization (restaurant, hotel, canteen, institution) and its needs, a high-level qualification is usually required for a cook position but the proven competence is the most important.