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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.
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.
While pursuing her degree, she worked as a prep cook and was later promoted to a line cook position. [2] She decided to study cooking and transferred to The Culinary Institute of America, where she was an honors graduate. [2] [3] After school, she went to France and worked in Chambéry to refine her cooking skills. [1]
The average hiring manager takes less than 10 seconds to decide whether to throw your resume in the trash or call you in for an interview. Here are the top 5 mistakes that too many job seekers ...
Eduardo Garcia was born in 1981. His father was a fisherman and chef, and his mother was an astrologer, Montessori teacher and author. [1] [2] He grew up in Bozeman, Montana and worked on the Chico Hot Springs ranch as a prep chef.
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