Executive Head Chef - In charge of the entire kitchen: menu development, supervision of staff, Sous Chef - Second in command in the kitchen, Chef de Partie - In charge of a particular section of the kitchen, Commis Chef - Trainee chef, learning the skills required for each station, Boucher - Prepares meat, poultry and sometimes fish, Entremetier - Prepares hot appetisers, soups, vegetables, pastas, Friturier - Prepares all fried dishes, Garde Manger - Prepares cold foods - salads, patés etc, Grillardin - Prepares all grilled foods, Pattisiér - Prepares all baked items, pastries and desserts, Poissonier - Prepares all fish and seafood dishes, Rotissier - Prepares all roast meats and sometimes grills, Saucier - Prepares all sautéd items and sauces, Expeditor - Relays messages between customers, waiting staff, bar staff and kitchen; supports staff by taking food to tables and clearing tables, Kitchen porter - General cleaning duties, Plongeur - Washing dishes,

Job Roles of the Kitchen Hierarchy

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