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The kitchen brigade (Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935). [1][2] This structured team system ...
Food expert, kitchen planning and management skills. Fields of. employment. Cooking. A sous-chef is a chef who is second in command of a kitchen, ranking directly below the head chef. [1] In large kitchens, sous-chefs generally manage members of the kitchen on behalf of the head chef, who is usually preoccupied with other tasks.
Compass Group plc is a British multinational contract foodservice company headquartered in Chertsey, England. [4] It is the largest contract foodservice company in Europe, ahead of Sodexo, employing over 500,000 people. It serves meals in locations including offices and factories, schools, universities, hospitals, major sports and cultural ...
This is a list of restaurateurs.A restaurateur is a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a restaurant, traditionally it refers to a highly skilled professional who is proficient in all aspects of the restaurant business.
Skilled worker. A skilled worker is any worker who has special skill, training, knowledge which they can then apply to their work. A skilled worker may have learned their skills through work experience, on-the-job training, an apprenticeship program or formal education. These skills often lead to better outcomes economically.
Chef de partie. A chef de partie, station chef or line cook[ 1 ] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy ...
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