Food by Diana Abril Orta Berumen https://padlet.com/a01375455/n18hfdv1h2ts Jobs related to food en-us 2018-01-25 20:44:28 UTC 2025-05-13 10:52:32 UTC hello@padlet.com a01375455 https://padlet.com/a01375455/n18hfdv1h2ts/wish/224870747 🍽JOBS RELATED TO FOOD 💡]]> 2018-01-25 20:47:30 UTC https://padlet.com/a01375455/n18hfdv1h2ts/wish/224870747 a01375455 https://padlet.com/a01375455/n18hfdv1h2ts/wish/224871170 Activities ]]> 2018-01-25 20:48:48 UTC https://padlet.com/a01375455/n18hfdv1h2ts/wish/224871170 Restaurant Cooking Positions: Chefs, Cooks, and Noncooking Roles diana_jalpa32 https://padlet.com/a01375455/n18hfdv1h2ts/wish/224871663
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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