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  2. Chef de partie - Wikipedia

    en.wikipedia.org/wiki/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.

  3. Staging (cooking) - Wikipedia

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

    Staging is similar to trialling in professional kitchens. Trialling is an activity often used to assess the skills and training of a cooking job candidate. 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.

  4. Kitchen brigade - Wikipedia

    en.wikipedia.org/wiki/Kitchen_brigade

    Cuisinier (cook) is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie. [3] Commis (junior cook / assistant cook) also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station. [3] A woman is a commise. Apprenti(e ...

  5. Best Skills to List on Your Resume (and Some Skills to Exclude)

    www.aol.com/news/best-skills-list-resume-skills...

    Every job description asks for "cross-functional collaboration." Translation: You play well in the sandbox with other people who aren't your immediate co-workers. To illustrate your collegial ...

  6. What was it like to cook for Dolly? Former DreamMore resort ...

    www.aol.com/cook-dolly-former-dreammore-resort...

    Former DreamMore resort chef turns skills to farming. Gannett. Al Lesar. July 4, 2024 at 5:01 AM. ... Julia Child’s 1-pot chicken dinner is one every cook should know. Food. The Pioneer Woman.

  7. Chef - Wikipedia

    en.wikipedia.org/wiki/Chef

    A chef de partie, also known as a "station chef" or "line cook", [5] is in charge of a particular area of production. 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.

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