| name | 0.10.4-understand-head_chef |
| description | [0.10.4] chef who runs daily kitchen operations and manages brigade |
understand-head_chef
CALL NUMBER: staffing_and_roles.head_chef : reservations_and_seating(70), technology_and_pos(45), defined(33), facilities_and_equipment(10), front_of_house_service(7), finance_and_costing(5)
DEFINITION: chef who runs daily kitchen operations and manages brigade
Invoke this skill to understand head_chef down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.
THE RELATIVE ROOT (the import cone, by lib)
from defined
- menu (d1): A list of food and beverages offered by a restaurant
- plating (d2): The art of arranging and presenting food attractively on a plate
- cleaning_supplies (d2): Products used for cleaning and sanitizing the restaurant.
- equipment_maintenance (d2): Regular cleaning and servicing of kitchen equipment to ensure proper function.
- quality_control (d2): Process ensuring consistent food and service standards
- service_quality (d3): Standard of customer service provided by staff
- plate_delivery (d3): The service of bringing prepared food to the customer's table
- order (d3): A request for food or drinks from a customer or to a supplier
- table_service (d3): Servers bringing food and drinks directly to seated guests
- tip_payout (d3): The process of distributing earned tips to employees, often done daily or weekly.
- food_cost (d3): The expense of ingredients used to prepare menu items for the restaurant.
- inventory (d3): The complete stock of food, supplies, and materials a restaurant keeps on hand
- drink_refills (d4): Additional servings of beverages provided free or at cost to guests.
- table_maintenance (d4): Ongoing cleaning and restocking of dining tables
- closing_reconciliation (d4): Final cash and credit card accounting at end of business day.
- tip_distribution (d4): The method of allocating tips among servers, hosts, bussers, and other service staff.
- curbside_delivery (d4): Food service where orders are brought out to customers parked outside.
- packaging (d4): Materials used to wrap or contain food for takeout or delivery
- takeout_order (d4): Food prepared for customers to take home and eat
- labor_cost (d4): The total expense of employing workers including wages, benefits, and taxes
- shift_schedule (d4): Weekly timetable showing employee work hours
- table_clearing (d5): Removing dirty dishes and resetting tables after guests leave
- table_resetting (d5): Preparing clean tables with linens and place settings
- hiring (d5): The process of recruiting, interviewing, and employing staff for a restaurant
- interview (d5): A meeting to evaluate a job candidate's qualifications and fit for a position
from facilities_and_equipment
- dishwasher (d3): high temperature door or conveyor dishwasher
- host_stand (d9): designated station for greeting and seating guests
- high_chair (d9): boosted seat for infants and toddlers
- table_number (d9): numbered card or stand identifying table location
- coat_check (d10): designated area with staff for storing guest coats
- podium (d10): standing desk for host and cashier
- private_dining_room (d10): enclosed room for exclusive group dining
- booster_seat (d10): raised seat for young children at table
- booth (d11): upholstered bench style seating against a wall
- banquette (d11): long upholstered bench seating along a wall
from finance_and_costing
- corkage_fee (d8): Charge for customer bringing own wine
- wine_cost_percentage (d9): Cost of wine relative to wine sales
- pour_cost (d10): Cost of alcohol poured versus alcohol revenue
- table_turnover_rate (d11): Number of times tables are occupied per shift
- portion_cost (d11): Cost of one serving portion of item
from front_of_house_service
- bread_service (d5): Offering fresh bread with butter upon seating
- water_service (d5): Initial water pour with proper glass placement and lemon optional
- bread_basket_refill (d6): Replenishing bread basket during meal
- butter_service (d6): Providing softened butter with bread course
- olive_oil_dipping (d6): Offering olive oil for artisan bread service
- ice_level_maintenance (d6): Ensuring adequate ice in beverages during service
- water_refill (d6): Replenishing water glass throughout dining experience
from reservations_and_seating
- station (d2): specific group of tables under one server's responsibility
- cover_count (d3): number of guests to be seated
- party_size (d4): number of guests in a dining group
- seating_capacity (d4): total number of seats available in the restaurant
- capacity_chart (d5): document showing maximum covers by table type and time
- floor_plan (d5): architectural layout showing all seating areas
- off_peak (d5): quieter periods with lower reservation demand
- peak_hours (d5): busiest dining periods with highest demand
- reservation_limit (d5): maximum number of bookings allowed per time slot
- table_formation (d6): configuration of multiple tables pushed together for large groups
- deposit_required (d6): monetary payment needed to secure booking
- overbooking (d6): accepting more reservations than available seating capacity
- priority_seating (d6): preferential table assignment for VIP or special guests
- quoted_wait (d6): time given to walk-in guests before expected seating
- split_shift (d6): adjusting seating intervals to maximize covers
- table_turnover (d6): rate at which tables become available for new guests
- wait_time_estimate (d6): predicted delay before a table becomes available
- time_slot (d6): specific reserved time block for dining
- four_top (d7): table designed for four diners
- rectangular_table (d7): elongated table with longer length than width
- round_table (d7): circular dining table
- six_top (d7): table designed for six diners
- two_top (d7): table designed for two diners
- credit_card_hold (d7): placing a hold on card to guarantee reservation
- waitlist (d7): list of guests awaiting an available table
from staffing_and_roles
- chef_de_partie (d1): station chef responsible for a specific area of kitchen production
- expeditor (d1): staff who coordinates orders between kitchen and servers
- kitchen_steward (d1): staff who manages kitchen supplies, cleaning, and sanitation
- kitchen_supervisor (d1): supervisor who oversees kitchen staff and quality
- line_cook (d1): cook working a specific station on the kitchen line during service
- prep_cook (d1): cook who prepares ingredients and performs prep work before service
- sous_chef (d1): second-in-command chef who assists executive chef and manages kitchen in their absence
- commis_chef (d2): junior chef still learning under senior chefs
- captain_server (d2): senior server who leads service team and handles special requests
- food_runner (d2): staff who delivers food from kitchen to tables
- server (d2): waiter who takes orders, delivers food, and provides table service
- plongeur (d2): dishwasher in French brigade kitchen system
- apprentice_cook (d2): entry level cook learning culinary fundamentals
- trainee_cook (d2): cook learning the trade under supervision
- kitchen_manager (d2): manager who oversees kitchen operations, inventory, and staff scheduling
- lead_server (d3): experienced server who trains and mentors newer servers
- server_assistant (d3): assistant who helps servers with drink refills and table maintenance
- cashier (d3): staff who processes guest payments and handles receipts
- to_go_specialist (d3): staff who prepares takeout orders and handles curbside service
- trainee_server (d3): new server learning service procedures under supervision
- head_count_manager (d3): staff who tracks attendance and labor hours
- scheduling_manager (d3): staff who creates and manages employee schedules
- mentor_server (d4): experienced server who mentors newer service staff
- busser (d4): staff who clears tables, resets dining areas, and assists servers
- staffing_coordinator (d4): staff who recruits and coordinates staffing needs
from technology_and_pos
- payment_processing (d4): Complete cycle of authorizing settling and depositing card transactions
- customer_profiling (d9): Building behavioral and preference data profiles for individual guests
- customer_relationship_management_crm (d9): Database tracking guest preferences purchase history and contact information
- email_marketing_integration (d9): Connection between POS data and email campaign platform for guest outreach
- guest_seating_optimization (d9): Algorithm matching party sizes and preferences to optimal available tables
- opentable_integration (d9): Two way sync between reservation platform and table management system
- sms_marketing_integration (d9): Link between restaurant system and text message marketing platform
- waitlist_management_system (d9): Digital tool tracking walk in guests and estimated seating wait times
- digital_review_request (d10): Automated prompt encouraging guests to rate experience on review platforms
- feedback_tablet (d10): Tablet device soliciting customer satisfaction ratings after meal
- loyalty_program_software (d10): System managing customer reward points punch cards and member tiers
- personalized_recommendations (d10): AI suggesting menu items based on individual customer taste preferences
- saved_payment_methods (d10): Secure storage of customer credit card information for faster future checkout
- spending_history_tracking (d10): Recording of past purchases to identify customer ordering patterns
- targeted_promotions (d10): Customized discounts or offers sent to specific customers based on their data
- online_ordering_platform (d10): Website or app enabling customers to place orders for pickup or delivery
- opentable_reservation_sync (d10): Automatic updating of availability across OpenTable and restaurant systems
- table_management_system (d10): Software coordinating table assignments seating flow and turn times
- customer_wait_time_display (d10): Screen showing estimated wait time for food preparation and pickup
- digital_waitlist_app (d10): Mobile interface allowing guests to join queue and receive text notifications
- estimated_ready_time (d10): Calculated time when order will be prepared for customer pickup or delivery
CONSUMERS (what needs this)
executive_chef
Projected from the restaurants KB (2849 concepts / 2428 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.
(leaf — this is an actual skill.)
