- answers
Rating 0 Commis - Commis are individuals who work in an entry-level position, and typically does the work of an assistant or an apprentice. Task Include, food preparation and plating.
Pastry Chef - Pastry Chefs do exactly what their title says – they make pastries, which includes any type of backed goods and confections.
Saucier - Saucier or "Section Chefs" are individuals who specialize in creating sauces, and on occasion meat dishes that are cooked in a particular sauce.
Sous Chef - A Sous Chef is second in command in a kitchen, and is typically the chef who does most of the cooking; while the head chef does oversee the kitchen-it is the Sour Chef that will typically do most of the creating.
Executive Chef - The Executive Chef of any restaurant will plan and manage the various aspects of a restaurant, and works to ensure the quality of food. They also supervise the various chefs in the kitchen, such as Sous-chefs, specialist chefs, chefs and cooks as well as recruitment and hiring.
Garde Manger - Grade Managers are specialized cooks who focus on the creation and preparation of cold foods, such as composed salads, pates, canapes and hors d'ouevres.
Personal Chef - Personal Chefs are individuals who rather than working in a restaurant will work in the home of a family.
- related questions
I have a diploma in Law of Affairs, would it be possible to find a job online with this diploma?
"I am thinking of doing my masters in Physics can you please help me?"
Recently i have come across this website called write my essay cheap service, is it reliable?
How to register in Kerela nursing council if I belong to another state?
