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A professional who cooks meals in a restaurant for a living. There are different ranks of chefs, such as the executive chef as the boss who runs the kitchen and designs the menu, the sous chef who assists the executive, and the chef de partie, otherwise known as the line cook.

Their uniform consists of a white or black double-breasted jacket, a chef hat for higher-ranking chefs and a pillbox hat for lower-ranking cooks, an apron, black slacks, and heavy shoes.

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