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Job description [ edit ] Primary functions of the busser are to clean and reset tables, carry dishes and other tableware to the kitchen, serve items such as water, coffee and bread, replenish supplies of linens, tableware and trays, and assist servers with clearing plates and other areas of table service.
The kitchen brigade (Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935).
Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. [1] Restaurants will give a title to the cooks according to their designated stations. [2] Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks. A cook at work (15th- or 16th-century German illustration)
The dishwasher in a commercial kitchen is frequently an entry-level job that can lead to a career in food preparation. [2] That being said, many operations rely on the capabilities of an experienced dishwasher crew in the "dish pit".
KP duties, however, can include any tedious chores in the military mess at an installation or in the field, such as food preparation, although not cooking, or the more obvious dish washing and pot scrubbing, sweeping and mopping floors, wiping tables, serving food on the chow line, or anything else the kitchen staff sees fit to assign to its KP ...
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