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A chief cook (often shortened to cook) is a seniormost unlicensed crewmember working in the steward's department of a merchant ship. The chief cook's principal role is to ensure the preparation and serving of meals that are both delicious and nutritious. In addition to directing and participating in the preparation and serving of meals, the ...
Culinary specialists operate and manage U.S. Navy and U.S. Coast Guard messes and living quarters in addition to many other duties as follows: Estimate quantities and kinds of foodstuffs required. Assist supply officers in ordering and storage of subsistence items and procurement of equipment and mess gear.
Food expert, kitchen planning and management skills. Fields of. employment. Cooking. A sous-chef is a chef who is second in command of a kitchen, ranking directly below the head chef. [1] In large kitchens, sous-chefs generally manage members of the kitchen on behalf of the head chef, who is usually preoccupied with other tasks.
A cook is a professional individual who prepares items for consumption in the food industry, especially in settings such as restaurants. A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and ...
A chef is a professional cook and tradesperson who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf də kɥizin]), the director or head of a kitchen.
A steward's assistant (SA) is an unlicensed, entry-level crewmember in the Steward's department of a merchant ship. This position can also be referred to as steward (the usual term on British ships), galley utilityman, messman, supply, waiter or General Steward (GS). The role of the steward's assistant consists mainly of stocking, cleaning and ...