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Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. [1] Restaurants will give a title to the cooks according to their designated stations. [2] Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks. A cook at work (15th- or 16th-century German illustration)
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.
As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary. 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.
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Fusaiotti has also considered opening restaurants in downtown Mobile, Spanish Fort, and locations northward toward Montgomery and Birmingham, [3] describing his philosophy of "It's not how many you open, it's how many you keep open." [5] All restaurants had to shut down their in-room dine-ins in mid-March 2020 to combat the COVID-19 pandemic.
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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.
Fort St. John and Fort St. Charles, north and east of New Orleans respectively [2] Spanish Fort , also known as Old Spanish Fort , Fort St. Jean , and Fort St. John ( Spanish : Fuerte de San Juan del Bayou ), is a historic place in New Orleans , Louisiana, formerly the site of a fort and later an amusement park .
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