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2. Kitchen brigade - Wikipedia

   en.wikipedia.org/wiki/Kitchen_brigade

   Chef de cuisine (kitchen chef; "chief of the kitchen") is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. [3]

3. Pastry chef - Wikipedia

   en.wikipedia.org/wiki/Pastry_chef

   The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department. [2] Day-to-day operations can also require the pastry chef to research recipe concepts and develop and test new recipes. Usually, the pastry chef does all the necessary preparation of the various desserts in ...

4. Restaurant management - Wikipedia

   en.wikipedia.org/wiki/Restaurant_management

   Restaurant management is the profession of managing a restaurant.Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States.

5. 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 ...

6. Garde manger - Wikipedia

   en.wikipedia.org/wiki/Garde_manger

   The person in charge of this area, and all of the savory cold foods served by the restaurant, is known as the chef garde manger, or pantry chef. [1]: 3 Larger hotels and restaurants may have garde manger staff to perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces.

7. Staging (cooking) - Wikipedia

   en.wikipedia.org/wiki/Staging_(cooking)

   Staging is similar to trialling in professional kitchens. Trialling is an activity often used to assess the skills and training of a cooking job candidate. The hiring chef might assess the trial cook's adaptive skills in the new kitchen and how they interact with other staff in the restaurant.