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is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. [3] Sous-chef de cuisine (deputy or second kitchen chef; "under-chief")
The chief steward also plans menus, compiles supply, overtime, and cost control records. The steward may also requisition or purchase stores and equipment. Other duties may include baking bread and pastries. A chief steward's duties may overlap with those of the Steward's Assistant, the Chief Cook, and other Steward's Department crew members.
KP duty can be particularly onerous because it is on top of all regular duties, as institutional kitchens often open before and close after regular duty hours, and generate large volumes of unpleasant food wastes. Mess halls for the modern U.S. military are often contracted out to civilian firms, making KP duty less common today than it once was.
A dishwasher is a person who washes and dries dishware, cookware, and cutlery, often in a "back of house" restaurant or institutional setting. In the United Kingdom, this role is also referred to as kitchen porter, however in this case the role will often include additional cleaning and light food preparation duties.
A chef de partie, station chef or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.
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.
Such duties of typical waiters include the following: preparing a section of tables before guests sit down (e.g., changing the tablecloth, putting out new utensils, cleaning chairs, etc.), although typically this is a responsibility of bussers; offering cocktails, specialty drinks, wine, beer, or other beverages; recommending food options ...
Phillip Taylor, chef de cuisine at the Aria, New World Beijing Hotel. The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant.