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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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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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The Steward(ess) has the most exposure to the guests, serving drinks and food, looking after the housekeeping and generally making sure that the guests have everything that they need to make their stay on board […]
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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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Work on Yachts – Crew Hierarchy
There are a range of different work needs on yachts that have varying reporting and lines of progression. Numbers and positions will change depending on the boat and its r […]
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Enforces safety on ocean fronts or pool deck. If someone is drowning you safely pull them out. Fist aid for stings, cuts, and injuries.
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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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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 […]
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As in a restaurant, the chef is responsible for the food! Catering for the guests and crew (unless a sous / crew chef is also on board.) The chef is responsible for creating food of the standard that you would […]
