Ads
related to: chef job search- Search Resumes
View unlimited resumes with
powerful filters and custom alerts.
- Exclusive Research
Elevate your hiring game with our
reports, surveys, and insights.
- Post Jobs
We'll match your job with the best
talent using 110,000+ data points.
- iHire Press Center
Read iHire's latest news.
Check out our leaders in the media.
- About iHire
iHire is a leading career platform
with 57 industry-focused sites.
- Easy ATS Integration
Sync Your ATS & Get 6x More Applies
Instantly Post Jobs & Save Resumes
- Search Resumes
Search results
Results From The WOW.Com Content Network
The sous-chef de cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff or substituting when the head chef is absent. Also, the sous-chef will fill in for or assist a chef de partie (line cook) when needed. This person ...
Restaurants, hotels, dining facilities. A chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin], French for head of kitchen) or head chef is a chef that leads a kitchen and its cooks. [1][2] A chef patron (feminine form chef patronne) (French for boss chef) or executive chef is a chef that manages multiple kitchens and their staff. [3][4]
Cook (profession) 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 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). [1][2] This structured team system ...
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.
Bianco was born in the Bronx in 1960, and grew up in Ossining, New York. [4][5] He had asthma as a child, forcing him to stay inside, where he watched his aunt cook. [4] At age 13 he began working at a local pizzeria. In 1985, he won two plane tickets anywhere in the United States and, on a whim, chose to go to Phoenix. [4]
Ad
related to: chef job search