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  2. Sous-chef - Wikipedia

    en.wikipedia.org/wiki/Sous-chef

    The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards.

  3. Kitchen brigade - Wikipedia

    en.wikipedia.org/wiki/Kitchen_brigade

    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).

  4. Busser - Wikipedia

    en.wikipedia.org/wiki/Busser

    In North America, a busser, sometimes known as a busboy or busgirl, is a person in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff.

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  6. The word is out: Hot lunches resume at Gleaners Community Kitchen

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  7. Staging (cooking) - Wikipedia

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

    Staging (/ ˈ s t ɑː ʒ ɪ ŋ / STAH-zhing) is an unpaid internship test when a cook or chef works briefly for free (or to gain a position) in another chef's kitchen to learn and be exposed to new techniques and cuisines. The term originates from the French word stagiaire meaning trainee, apprentice or intern.

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  9. Hell's Kitchen (American TV series) season 21 - Wikipedia

    en.wikipedia.org/wiki/Hell's_Kitchen_(American_TV...

    Service: Several Hell's Kitchen alumni were in attendance for the service, including season 19 winner Kori Sutton, runner-up Mary Lou Davis and fellow Black Jacket recipient Cody Candelario, as well as season 20 chefs Victoria Sonora and Emily Hersh. In the blue kitchen, Billy and Abe struggled to make the former's scallop dish.

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