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An executive chef is the head of the entire kitchen operation of a restaurant. executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently.

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the baker is in charge off the baked goods

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A sous-chef  is a chef who is "the second in command in a kitchen; the person ranking next after the executive chef" Consequently, the sous-chef holds much responsibility in the kitchen, which can eventually lead to promotion to becoming the executive chef.

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A garde manager  French for "keeper of the food") is a cool, well-ventilated area where cold dishes (such as salads, hors, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration.

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the expeditor serves as the liaison between the customers in the dining room and the line cooks. He/she makes sure that the food gets to the wait staff in a timely fashion, so that everyone sitting at a particular table is served

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executive chef is the main chef in a restaurant. The chef de cuisine is in charge of all other functional chefs in the kitchen.

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cold dishes are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the chef garde manger or pantry chef.

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A pastry chef or pâtissier, is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods.

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the second in command in a kitchen; the person ranking next after the executive chef

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a person who makes bread and cakes

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Bakers make bread and cakes etc.

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Chef that is in charge of all the sauces

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Executive chefs are the lead of the kitchen operation

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In charge of sauces.

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Sous Chefs are the second leader of the kitchen

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Garde managers are chefs who work with cold dishes

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Helps around the kitchen when the chefs gone.

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A sous-chef de cuisine is a chef who is "the second in command in a kitchen; the person ranking next after the executive chef." Consequently, the sous-chef holds much responsibility in the kitchen, which can eventually lead to promotion to becoming the executive chef.

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someone who make bread and just baker in general

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In charge of cold foods

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the executive chef is the head of all the process and he is the main chef

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Pastry chefs are responsible for the creation of desserts like cakes and pies

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Prepares cold dishes and other foods that are prepared under cold temperatures

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The bigger boss of bosses

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Chef that is in charge of all the sauces

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the sous chef is secondary chef and takes over when head chef is absent.

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in charge of cold dishes

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A garde manger is a cool, well-ventilated area where cold dishes are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the chef garde manger or pantry

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the kitchen chef who is the head chef of the kitchen. May report to the executive chef, or directly to the owner, if the owner maintains control of the kitchen.

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A boy who works with meat

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butcher responsible for meat butchery, and poultry and fish treatment. May prepare these and then give them to the garde manger for distribution to the various station chefs.

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The head of the entire kitchen operation of a restaurant.

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The head of the entire kitchen operation of the restaurant

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The chef that bakes deserts or sweet goods, skilled in making pastries.

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Pastry chefs are responsible for the creation, decoration, and presentation of desserts such as cakes, pastries and pies.

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Our master fry/grill cook

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A garde manger is a cool, well-ventilated area where cold dishes are prepared and other foods are stored under refrigeration.

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The person that's responisble for making cold foods ,also known as the pantry chef.

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Chef that is responsible for the making of sauces

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The chef that is second in command after the Executive chef

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Leads kitchen team in Chef's absence

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An executive chef is the head of the   entire operation of a restaurant

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A cook who specializes in the preparation of cold foods

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A pastry chef or pâtissier, is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafés.

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station chef in a professional kitchen, skilled in the making of pastries, desserts

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The big boss of cooking

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Leads kitchen team in Chef's absence. Provides guidance to junior kitchen staff members including, but not limited to line cooking, food preparations, and dish plating.

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Working in the COLD part of the kitchen, preparing only foods that are COLD. ie salads, garnishes, salad dressings, sandwiches, appetizer.

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A chef who works with cold dishes.

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Garde-manger definition is - a cook who specializes in the preparation of cold foods (such as meats, fish, and salads

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the under-chef, second in command. Supervises and coordinates the various station chefs (chef de parties). Second in command when the chef de cuisine is absent.

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This chef is the second most important chef in the kitchen, the person that is responsible if the Executive chef is gone.

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Create and plate all the dishes that don't require heat such as salads dessert and if there is no assigned pastry person on the line

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A cook who specializes in deserts, cakes, and pastry's

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A professional cook who specializes in making desserts, especially cakes, and pastries

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In in charge of making yeast bread.

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Works with cold foods

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Oversees the daily operations of restaurant kitchens. This includes hiring, training, and overseeing kitchen staff.

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A sous-chef de cuisine is a chef who is "the second in command in a kitchen; the person ... References

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The garde manger is in charge of cold dishes

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An executive chef is the head of the entire operation of a restaurant.

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The second in command in a kitchen

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is in charge of decorating on the pastry

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An Executive Chef creates and maintains a restaurant's menu and identity. From recipe development to execution, Executive Chefs take the lead and ensure that food is prepared properly, safely, and tastily. An Executive Chef often manages the kitchen operations of direct reports, like sous chefs and line cooks.

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experienced in choosing, preparing, and presenting cold foods such as salads, sandwiches, and salad dressings.

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Pastry chefs are responsible for the creation, decoration, and presentation of desserts

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Baker

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An executive chef is responsible for all of the food coming out of the kitchen. They are responsible for ensuring that the food comes out of the kitchen in a timely manner

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Search Results

An executive chef is the head of the entire kitchen operation of a restaurant

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someone who makes bread and cakes

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In charge of the creation, decoration, and presentation of desserts such as cakes, pastries, and pies.

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Chef who does best with cold dishes

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In charge of sauces

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pastry cook

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Main chef, head of the process

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check in with executive chef to determine where you are needed

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The second in command in a kitchen

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Secondary chef who helps out or takes over when head chef is unavailable

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desserts such as cakes, cookies, and many other pastries

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Makes the breads

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A chef who specializes in making pastries and sweets

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An Executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers.

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They prepare meat and poultry before they are delivered to their respective stations.

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Announcer/Expediter

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is a chef who is "the second in command in a kitchen; the person ranking next after the executive chef." Consequently, the sous-chef holds much responsibility in the kitchen,

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The master of all things pastry, baked goods, and desserts.

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A person who makes bread and cakes, especially as a trade.

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In charge of the baking of cakes, breads, etc.

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This chef is responsible for sautéing foods and creating sauces and gravies that accompany other dishes.

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The sous chef shares a lot of the same responsibilities as the head chef, however they are much more involved in the day-to-day operations in the kitchen.

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2nd in command, deputy kitchen chef, head chef when lead is not on site

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Makes the yeast bread

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Executive chefs tend to manage kitchens at multiple outlets and are not usually directly responsible for cooking.

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Main chef in a restaurant, this chef makes sure every other chef is doing their job correctly, even hiring and training staff.

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Someone who is in charge of pastries, desserts, and breads.

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Chef that is in charge of the cold food and cold dishes.

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A chef who specializes in baking and making bread

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Sauce maker or saute cook