@shaza_nady
Not logged in recently-
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 […]
-
47
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.
-
129
This person takes care of all of the items on the char-grill or flattop grill, such as meats, chicken and fish.
-
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.
-
115
If a restaurant goes through a lot of salads, or other cold menu items, they may keep a salad chef on hand.
-
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.
-
244
Someone who is happy to stay up and make the fires through out the night. You get to sleep but as long as your make the fires every two hours then all is good.
-
259
Responsibilities of the job include: planning and organising production schedules: assessing project and resource requirements, estimating, negotiating and agreeing budgets and timescales with clients and managers.
