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https://youtu.be/SPxeVEe07Us

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https://youtu.be/RuiSExp2s7M

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https://youtu.be/V7Yho1QmsXE

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Restaurant Cooking Positions: Chefs, Cooks, and Noncooking Roles

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Restaurant Cooking Positions: Chefs, Cooks, and Noncooking Roles

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The Executive Chef: Is the head chef—the person who designs the menu, creates the specials, orders the foods, and serves as the general manager of the kitchen.

The Sous Chef: Is the executive chef’s assistant and the next in command.

The Line Cooks
Sauté Chef: This person is in charge of anything cooked in a sauté pan.
​Grill Cook: This cook takes care of everything prepared on the char-grill or flattop grill, such as meats, chicken, and fish.
Fry Cook: This is an entry-level position into the kitchen. The fry cook is in charge of anything that requires deep-frying.

Other Types of Chef Positions
Dessert Chef: Many restaurants require that their servers prepare their own desserts, but a dessert chef prepares a bulk of the desserts as they are ordered in more upscale or specialty eateries.
Pastry Chef: This individual is in charge of making all the baked goods, including breads and desserts.

Salad Chef:  A restaurant that offers a lot of salads and other cold menu items might keep a salad chef on hand to prepare and oversee these dishes.

The Caller: Employee calls the incoming orders to the cooks and tells the rest of the kitchen staff what they should be working on.

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Activities

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🍽JOBS RELATED TO FOOD 💡