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2939
Harvesting is the process of gathering a ripe crop from the fields. Reaping is the cutting of grain or pulse for harvest, typically using a scythe, sickle, or reaper. On smaller farms with minimal mechanization, […]
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These are painting and decorating skills applied primarily to structures. See ”Creative” section for artistic/fine art painting skills.
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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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1049
Tending the bar. These are the jobs that take place in the bar area of a food providing buisness – serving, cleaning and working around the bartenders.
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449
Carpentry is a skilled trade and a craft in which the primary work performed is the cutting, shaping and installation of building materials during the construction of buildings, ships, timber bridges, concrete formwork, etc.
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1972
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine.
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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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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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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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You are used to walking, using GPS and love the outdoors. So you can work somewhere, taking guests out in walks, treks and make sure they have a great time.
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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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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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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 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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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 […]
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Also called ”Chef de cuisine” or executive chef, you are the main chef in a restaurant. The chef de cuisine is in charge of all other functional chefs in the kitchen. This position is also known as grand chef, […]
