Chef  - The Chef is responsible for all kitchen operations. , Sous chef - Also known as the second chef , the sous chef is responsible for scheduling personnel and covering the chef's or station chefs' work as necessary, accepting oders from the dinning room and relaying them to various station chefs, and reviewing the dishes before service ., Station chef - A station chef produces the menu items under the supervision of the chef as sous chef. Each station is assigned a specific task based on either the cooking method and equipment or the category of items to be produced -this also includes line cooks. Station chefs/cooks include the following: Soute station chef, Broiler station chef, Cook l, Cook ll, Cook lll., Pastry chef  - A pastry chef produces all backed goods, desserts, and pastries. This chef might operate from a seperate section of the kitchen or a separate kitchen entirely. , Expediter - The expwditer communicates orders, makes sure the food is cooked in the right order and for all parties at the table, and sees that servers run food to the table while it is warm and ready. , Wine steward  - The wine steward is responsible for the wine service, including purchasing wines, assisting guests in selecting wines, and serving the wines., Headwaiter - The headwaiter is responsible for service throughout the dining room or a section of it., Captain - The captain is responsible for explaining the menu to guests and taking their orders. The captain is also responsible for any table-side preparations. , Front waiter - The front waiter is respondible for assuring that the tables are set properly for each course, food orders are delivered properly to the correct tables, and the needs of the guest are met., Back waiter - The back waiter is responsible for clearing plates, refilling water glasses, and other general tasks appropriate for new dinning-room workers., Mise en place - IN the restaurant industry, getting ready to cook is called mise en place., Seasoning - A seasoning is something that enhances the flavor of an item without changing the primary flavor of the dish . , Flavor - Flavor refers to the way a food tastes ., Flavoring - A flavoring should enhance the base ingredients of the dish or bring another flavor to the product. , Consomme - For example, the addition of a small amount of onion introduces an onion flavor to the dish. , Herbs - Herbs (URBS) are the leaves, stems or flowers of an aromatic plant. , Spices - Spices are the bark, roots, seeds, buds, or berries of an aromatic plant.,

Chapter 13

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