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Staging (/ ˈ s t ɑː ʒ ɪ ŋ / STAH-zhing) is an unpaid internship test when a cook or chef works briefly for free (or to gain a position) in another chef's kitchen to learn and be exposed to new techniques and cuisines. The term originates from the French word stagiaire meaning trainee, apprentice or intern.
Plongeur (dishwasher or kitchen porter) cleans dishes and utensils, and may be entrusted with basic preparatory jobs. [3] Marmiton (pot and pan washer; kitchen porter) in larger restaurants, takes care of all the pots and pans instead of the plongeur. [4] Rôtisseur (roast cook) manages a team of cooks that roasts, broils, and deep fries dishes ...
A part-time job is a form of employment that carries fewer hours per week than a full-time job. Workers are commonly considered to be part-time if they work fewer than 30 hours per week. [2] Their hours of work may be organised in shifts. The shifts are often rotational.
Ideally, over time, a commis will spend a certain period in each section of the kitchen to learn the basics. Unaided, a commis may work on the vegetable station of a kitchen. [9] The usual formal training period for a chef is two to four years in catering college. They often spend the summer in work placements.
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The dishwasher in a commercial kitchen is frequently an entry-level job that can lead to a career in food preparation. [ 2 ] A 2008 study by the Pew Hispanic Center reported that many illegal immigrants to the United States worked as dishwashers.