Who is responsible for the food production process and culinary controls in a kitchen?

The responsibility for the food production process and culinary controls primarily falls on the chef and sous chef. These positions play critical roles in overseeing the entire kitchen operation. The chef, often the head of the kitchen, sets the menu, determines the quality of food, and ensures that culinary standards are maintained. The sous chef acts as the right hand to the chef and assists in managing the kitchen staff, coordinating food preparation, and enforcing safety and hygiene standards.

While line cooks, dishwashers, and prep staff each have important roles, their responsibilities are typically narrower in scope. Line cooks focus on preparing and cooking dishes based on the chef's specifications, but they do not oversee the whole production process. Dishwashers are responsible for cleaning and maintaining kitchen equipment and dishes, playing a crucial support role but not engaging in food production directly. Prep staff assists by preparing ingredients for cooking, but they do not control culinary operations or handle broader production management tasks.

Thus, the chef and sous chef’s leadership and oversight are essential for ensuring the efficiency and quality of the food production process, making them the key figures responsible for culinary controls in the kitchen.