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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) (apprentice)
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.
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 ...
A chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin], French for head of kitchen) or head chef is a chef that leads a kitchen and its cooks. [1] [2] A chef patron (feminine form chef patronne) (French for boss chef) or executive chef is a chef that manages multiple kitchens and their staff.
A demi-brigade (English: half-brigade) is a military formation used by the French Army since the French Revolutionary Wars. The demi-brigade amalgamated the various infantry organizations of the French Revolutionary infantry into a single unit. Each one was headed by a chef de brigade. The term "demi-brigade" was chosen to avoid the feudal ...
Maxine is usually so happy and smiley, so it's clear that the outfit dad put on her is what's making her so upset. I cracked up when he asked if she liked it, and she looked at him like he was ...
The Pigeon Lady's "compassionate, sensitive nature" perfectly aligns with Pisces' overall character. Mesa says "she’s deeply empathetic toward Kevin, and her emotional connection with him is ...
The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards.