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  2. Chef - Wikipedia

    en.wikipedia.org/wiki/Chef

    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 ...

  3. Kitchen brigade - Wikipedia

    en.wikipedia.org/wiki/Kitchen_brigade

    Plongeur (dishwasher or kitchen porter) cleans dishes and utensils, and may be entrusted with basic preparatory jobs. [3] Marmiton (pot and pan washer; kitchen porter) in larger restaurants, takes care of all the pots and pans instead of the plongeur. [4] Rôtisseur (roast cook) manages a team of cooks that roasts, broils, and deep fries dishes ...

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  5. 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.

  6. 13 Things You Should Never Eat at a Buffet - AOL

    www.aol.com/finance/13-things-never-eat-buffet...

    1. Chocolate Fondue. Think of that fondue fountain at the buffet as Willy Wonka's sacred chocolate waterfall and river. The chocolate must go untouched by human hands, or it will be ruined.

  7. Entry-level job - Wikipedia

    en.wikipedia.org/wiki/Entry-level_job

    Entry-level jobs targeted at college graduates often offer a higher salary than those targeted at high school graduates. These positions are more likely to require specific skills, knowledge, or experience. [1] Most entry-level jobs offered to college graduates are full-time permanent positions and some offer more extensive graduate training ...

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