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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")
Key elements of the job description are: [3] Job title – title that is used to refer to the employees position in the company e.g. Project Manager; Relevance of position – statement about how the position supports the company (with its business plan and objectives)
A candidate at a job interview. A job interview is an interview consisting of a conversation between a job applicant and a representative of an employer which is conducted to assess whether the applicant should be hired. [1] Interviews are one of the most common methods of employee selection. [1]
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. When a culinary student or cook-in-training is seeking an internship, often the trial is the next step after the interview. A server or waiter can also "stage" in a restaurant for much the same purpose.
Its purpose is to define the duties and responsibilities of a position in order to determine the appropriateness of the position classification, essential functions and/or whether or not the position is exempt from overtime. PAQ contains 195 items called "job elements" and consists of six different divisions: Information input; Mental processes
A naturalized U.S. citizen and Filipino native, she was named executive chef in 2005. Her responsibilities include designing and executing menus for state dinners, social events, holiday functions ...
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.
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 ...