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  2. Kitchen brigade - Wikipedia

    en.wikipedia.org/wiki/Kitchen_brigade

    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).

  3. Diner lingo - Wikipedia

    en.wikipedia.org/wiki/Diner_lingo

    Diner lingo is a kind of American verbal slang used by cooks and chefs in diners and diner-style restaurants, and by the wait staff to communicate their orders to the cooks. [1] [2] Usage of terms with similar meaning, propagated by oral culture within each establishment, may vary by region or even among restaurants in the same locale. [3]

  4. KP duty - Wikipedia

    en.wikipedia.org/wiki/KP_duty

    KP duties, however, can include any tedious chores in the military mess at an installation or in the field, such as food preparation, although not cooking, or the more obvious dish washing and pot scrubbing, sweeping and mopping floors, wiping tables, serving food on the chow line, or anything else the kitchen staff sees fit to assign to its KP ...

  5. List of restaurant terminology - Wikipedia

    en.wikipedia.org/wiki/List_of_restaurant_terminology

    This is a list of restaurant terminology.A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.

  6. Template:Restaurant staff - Wikipedia

    en.wikipedia.org/wiki/Template:Restaurant_staff

    Template: Restaurant staff. 2 languages. ... Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.

  7. Mise en place - Wikipedia

    en.wikipedia.org/wiki/Mise_en_place

    Mise en place in a professional kitchen. Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "gather". It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped ...

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    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

  9. Restaurant management - Wikipedia

    en.wikipedia.org/wiki/Restaurant_management

    Restaurant management is the profession of managing a restaurant.Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States.