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Cuisinier (cook) is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie. [3] Commis (junior cook / assistant cook) also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station. [3] Apprenti(e) (apprentice)
Lunch lady, in Canada and the U.S., is a term for a woman who cooks and serves food in a school cafeteria. The equivalent term in the United Kingdom is dinner lady. [1] The role is also sometimes known as cafeteria lady or school caterer. Sometimes, a lunch lady also patrols the school playgrounds during lunch breaks to help maintain order.
Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. [1] Restaurants will give a title to the cooks according to their designated stations. [2] Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks. A cook at work (15th- or 16th-century German illustration)
Job description [ edit ] Primary functions of the busser are to clean and reset tables, carry dishes and other tableware to the kitchen, serve items such as water, coffee and bread, replenish supplies of linens, tableware and trays, and assist servers with clearing plates and other areas of table service.
A job description or JD is a written narrative that describes the general tasks, or other related duties, and responsibilities of a position. It may specify the functionary to whom the position reports, specifications such as the qualifications or skills needed by the person in the job, information about the equipment, tools and work aids used, working conditions, physical demands, and a ...
There can be occasional staff conflicts over who supervises between staff, who may have duties that bring them into the realms of the cook, the housekeeper and the butler. In the hierarchy of domestic service , a cook usually earned her position through apprenticeship , perhaps beginning in service as a kitchen maid .