- 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
Do I receive college credit for online classes and if so which ones and how much?
How are the placement, infrastructure and fee structure of RCMB college? What are the courses offered here?
What requirements are needed to train students for the GED test in California?
How do I get AB scholarship that covers for my online masters ?program in public health
