@mickenzieharris
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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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540
You are starting at the bottom, but you want to get into cooking, so…. this is your way in. You wash the dishes.
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A commis waiter or waiter’s assistant. Known in North America as a busser, busboy or busgirl, they’re the person who works in the restaurant and catering industry clearing tables, taking dirty dishes to the […]
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All skills required for setting up and running a museum, including categorising and labelling the objects in the museum in such a way that visitors can understand and absorb the information.
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122
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 […]
