@daveolivertravels
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1035
A driver employed by an individual or family for transporting them to and from the home.
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89
The executive chef’s assistant, and next in charge, is a sous chef. It is the job of the sous chef to pick up the slack when the executive chef has a day off or is on vacation. They may need to fill in on the l […]
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This person is in charge of anything cooked in a sauté pan. Usually it is the best cook on staff, behind the executive chef and sous chef.
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129
This person takes care of all of the items on the char-grill or flattop grill, such as meats, chicken and fish.
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114
This entry level position into the kitchen is in charge of anything that needs to be deep fried. French fries, chicken fingers, onion rings, all fall to this individual.
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115
If a restaurant goes through a lot of salads, or other cold menu items, they may keep a salad chef on hand.
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793
You teach English with the included credential that you are a native speaker.
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On a larger yacht the chef may well be helped by a sous or crew chef to share some of the work in the galley. Whereas a sous chef will predominately help in the preparation of all the food cooked in the galley, a […]
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This is a non-cooking role on the kitchen line. An expediter is the person in charge of organising orders by table, and garnishing the dishes before the server takes them out to the dining room. An expeditor is […]
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The deckhands perform all deck operations handling ropes and fenders, ensuring the exterior of the yacht is in a condition fit for sea, as well as keeping it in immaculate conditions at all times.
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Often one of the steward(ess) roles can double as a cook onboard, either helping out the main chef during busy periods or doubling as a crew chef. Having experience in cooking can often be a helpful advantage when […]
