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The kitchen brigade (Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935).
The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards.
The sous-chef de cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff or substituting when the head chef is absent. Also, the sous-chef will fill in for or assist a chef de partie (line cook) when needed. This person ...
The duties of bussers fall under the heading of busing or bussing, an Americanism of unknown origin. [ 13 ] It has been claimed [ 15 ] that the term originated in America as 'omnibus boy', a boy employed to do everything ('omni-') in a restaurant including setting and clearing tables, filling glasses, taking used dishes to the kitchen, etc.
Fills in as needed on stations in the kitchen, a.k.a. the swing cook. Pantry chef garde manger [ɡaʁd mɑ̃ʒe] Cold foods: salads, cold appetizers, pâtés and other charcuterie items. Butcher: boucher: Butchers meats, poultry, and sometimes fish and breading. Pastry chef: pâtissier
Other cleaning duties became the responsibility of rotational pool of enlisted personnel from the ship. [8] This arrangement continues with the current culinary specialist rating. Nonrated enlisted personnel in pay grades E-1 to E-3 are usually required to assist in galley duty, much as those in the Army are assigned to KP duty .