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The kitchen itself is almost a separate kingdom within the hotel. the head cook, almost always designated by the French word chef, is the boss of this hot, steamy, and at times chaotic area. The chef is responsible for planning the menus - that is, the food that is being served on a particular day - and for supervising the work of the other chefs and cooks. Sometimes the head cook is called the executive chef, and his responsibilities are largely those of a manager. He plans, purchases, and frequently coordinates the operation of several restaurants.
Depending on the size of the establishment, several assistant chefs report to the chef. These include a sauce chef, a salad chef, a vegetable chef, and so on. Under the chefs are cooks who actually cook the food and then place it on the plate for the waiters to pick up. Under the cooks' supervision are the kitchen helpers who, for example, peel potatoes, cut up vegetables, and bring food from the storeroom to the kitchen. The kitchen staff also includes dishwashers, even in a kitchen equipped with electrical appliances, since pots and pans usually need special attention, and someone must load and unload the machines.