The chef coordinates all kitchen activities, directs training, plans menus and sets the standards of conduct. The sous-chef supervises and coordinates the preparation of foods. The line cooks are directly responsible for preparing food items as directed and may operate one or more stations, such as sauté and broiler. Not only are they responsible for their stations or lines, chefs have many duties including ordering, inventory, acting as go between the kitchen staff and the front of the restaurant such as waiters and office managers. The modern chef is also highly skilled in business as they can be responsible for their product use.