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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.
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] Apprenti(e) (apprentice)
The cooks in Ming China, as mentioned before, were only available to be utilised by the very wealthy. Despite the exclusive nature of the job and the status levels of those they prepared food for, the occupation of the cook during Ming times was not a highly coveted profession due to the amount of animal killing involved with being a cook. [7]
This change allowed for easier recruiting tactics when giving job descriptions related to various civilian jobs with similar titles. It also provided sailors transitioning into the civilian sector an opportunity to use their culinary certifications that would now correlate into numerous career paths, including food production methods, cost ...
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 organization or another.
Miami Beach waitress in 1973 A waitress in a hotel, North Korea A Swedish waitress, 2012. Waiting staff (), [1] waiters (MASC) / waitresses (FEM), or servers (AmE) [2] [3] are those who work at a restaurant, a diner, or a bar and sometimes in private homes, attending to customers by supplying them with food and drink as requested.
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