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You have to ask whether you're talking about a senior executive ("Chef de Cuisine", "Head Chef", "Executive Chef"), a subject matter expert or mid-level professional ("Saucier", "Pastry Chef", "Line Cook"), a junior person ("Prep Chef"), or a low man on the totem pole ("Busboy", "Dishwasher").

"Chef" is a very vague term when applied to large restaurants. Obviously, in a little family owned place, a lot of these roles would collapse.

We could replace the chefs with puppets...

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