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2. Culinary specialist (United States Navy) - Wikipedia

   en.wikipedia.org/wiki/Culinary_Specialist...

   Other cleaning duties became the responsibility of rotational pool of enlisted personnel from the ship. [8] This arrangement continues with the current culinary specialist rating. Nonrated enlisted personnel in pay grades E-1 to E-3 are usually required to assist in galley duty, much as those in the Army are assigned to KP duty .

3. Kitchen brigade - Wikipedia

   en.wikipedia.org/wiki/Kitchen_brigade

   Note: Despite the use of chef in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, cuisine means "kitchen", but also refers to food or cooking generally, or a type of food or cooking. Chef de cuisine (kitchen chef; "chief of the kitchen")

4. Chef de cuisine - Wikipedia

   en.wikipedia.org/wiki/Chef_de_cuisine

   Phillip Taylor, chef de cuisine at the Aria, New World Beijing Hotel. The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant.

5. Chef marks 50 years of working in hospital kitchens - AOL

   www.aol.com/chef-marks-50-years-working...

   Laurence Wells started as a trainee aged 16 and says he has seen "many changes" over the years.

6. Hospital corpsman - Wikipedia

   en.wikipedia.org/wiki/Hospital_corpsman

   The U.S. Navy Hospital Corps was created in 1898, with hospital corpsman used as a generic name for the applicable personnel while various other official names (including hospital apprentice, hospital steward, pharmacist's mate) were used for the rating; after World War II, hospital corpsman became the official name for the rating.

7. Chef - Wikipedia

   en.wikipedia.org/wiki/Chef

   The sous-chef de cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff or substituting when the head chef is absent. Also, the sous-chef will fill in for or assist a chef de partie (line cook) when needed. This person ...

8. AOL Mail

   mail.aol.com

   Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

9. Cook (profession) - Wikipedia

   en.wikipedia.org/wiki/Cook_(profession)

   The cooks in Ming China, as mentioned before, were only available to be utilised by the very wealthy. Despite the exclusive nature of the job and the status levels of those they prepared food for, the occupation of the cook during Ming times was not a highly coveted profession due to the amount of animal killing involved with being a cook. [7]