@giovannacirilo
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717
If you don’t have experience, you are at least willing to do whatever you are told to do in the kitchen. Perhaps you’re not trained but you want to learn. So do as the chef tells you. Keep your eyes and ears open […]
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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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71
The person who is charge of desserts. Many restaurants have servers prepare their own desserts. However, in more upscale or specialty eateries, a dessert chef prepares a bulk of the desserts as they are ordered.
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This individual is in charge of making all the baked goods, such as breads and desserts. If you are thinking about a restaurant with a bakery, then you may employ a pastry chef.
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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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187
You do not have any skills in cooking, but you have the passion. If your starting out on your travels and you are willing to do what ever the chef tells you to do, to learn, then tick this as a skill for your profile.
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123
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 […]
