State four functions of each of the following kitchen Personnel. (a) Head Chef; (b) Second Chef.

(a) Four functions of the Head Chef (Chef de cuisine)

1. Takes overall charge of the kitchen and supervises all the cooks and other kitchen staff.
2. Plans the menus and compiles the food orders and requisitions.
3. Organises the kitchen, allocates duties to each section and trains staff.
4. Controls food cost, checks portion sizes and maintains standards of hygiene and quality.

(b) Four functions of the Second Chef (Sous chef)

1. Acts as the deputy to the head chef and takes charge of the kitchen in his or her absence.
2. Supervises the work of the various sections (parties) and ensures dishes are correctly prepared.
3. Relays and interprets the head chef's instructions to the kitchen staff during service.
4. Assists in training staff and helps maintain discipline, hygiene and smooth running of the kitchen.