Responsible for purchasing and inventory of kitchen. - Purchasing Manager, "Keeper of cold food" - Garde Manger, Responsible for managing all food prep and kitchen employees - Sous Chef, Researches ways to improve the efficiency and safety of food and farming procedures - Food Scientist, Responsible for all catering functions, parties, and events. - Banquet Chef, Responsible for a particular station on the cooks line. - Line Cook, Creates visually appealing food displays for photographs and advertisements. - Food Stylist, Responsible for creating menu and choosing the foods that will be included on the menu. - Chef de Cuisine, Responsible for cutting and preparing portions of meat for use or sale. - Butcher/Meat Cutter, Responsible for making breads, pastries, and cakes. - Pastry Chef, Takes orders and serves food and beverages to customers in restaurants. - Waiter/Waitress, Manages all aspects of a restaurant including both the front and back of the house. - Restaurant Manager, Usually employed by one family or one household. - Personal Chef, Leader of the kitchen. Will oversee all dishes that leave the kitchen and manages all employees from line chefs to head chefs. - Executive Chef,

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