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  2. Restaurant management - Wikipedia

    en.wikipedia.org/wiki/Restaurant_management

    Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. [ 1 ] One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).

  3. Résumé - Wikipedia

    en.wikipedia.org/wiki/Résumé

    An example of a résumé with a common format with the name John Doe. A résumé or resume (or alternatively resumé), [a] [1] is a document created and used by a person to present their background, skills, and accomplishments. Résumés can be used for a variety of reasons, but most often are used to secure new jobs, whether in the same ...

  4. Chef de cuisine - Wikipedia

    en.wikipedia.org/wiki/Chef_de_cuisine

    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.

  5. Kitchen brigade - Wikipedia

    en.wikipedia.org/wiki/Kitchen_brigade

    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] Sous-chef de cuisine (deputy or second kitchen chef; "under-chief")

  6. Restaurant manager - Wikipedia

    en.wikipedia.org/?title=Restaurant_manager&...

    This page was last edited on 31 May 2016, at 10:43 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply ...

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