@mumrawchefx
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999
All skills needed in a hotel, hostel, restaurant, cafe that does not require you to deal with guests. So cleaning work, and help with running the hotel from the inside.
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128
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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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 […]
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114
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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113
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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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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88
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 […]
