A chef de cuisine, also known as a head chef, is a chef who leads a kitchen and its cooks. They are responsible for all activities related to the kitchen, including creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant. The chef de cuisine is the traditional French term, meaning "chief of the kitchen" or "kitchen manager," from which the English word chef is derived. In many restaurants, the chef de cuisine will have a line-up/pre-shift in order to prepare for the service and answer questions about the menu. The head chef is generally responsible for the running of the kitchen, including setting the menu, organizing the staff, liaising with suppliers, and managing the budget. In smaller kitchens, the chef de cuisine is usually the most senior role, but in larger kitchens, a chef de cuisine may be second in command to an executive chef. Depending on the restaurant and individual head chef, they may leave the day-to-day running of the kitchen to someone lower down the hierarchy, for example, the sous chef.