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  2. Cook (domestic worker) - Wikipedia

    en.wikipedia.org/wiki/Cook_(domestic_worker)

    The term can refer to the head of kitchen staff in a great house or to the cook-housekeeper, a far less prestigious position involving more physical labour.. The cook in an English great house was traditionally female; today's residences may employ a head cook or chef who may be of either gender.

  3. Chief cook - Wikipedia

    en.wikipedia.org/wiki/Chief_cook

    A chief cook's duties may overlap with those of the steward's assistant, the chief steward, and other steward's department crewmembers. [1] In the United States Merchant Marine, in order to be occupied as a chief cook a person has to have a Merchant Mariner's Document issued by the United States Coast Guard. Because of international conventions ...

  4. Tenzo Kyōkun - Wikipedia

    en.wikipedia.org/wiki/Tenzo_Kyōkun

    Instructions for the Cook is included as the first part of the Eihei Shingi, or Rules of Purity for Eihei-ji. [2] [4] Renpō Niwa, a former abbot of Eihei-ji, divides the texts into five parts. The first part is the preface in which Dōgen emphasizes the importance of the work of the tenzo, or head cook. He asserts that the position is only ...

  5. 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 ...

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    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

  7. Sous-chef - Wikipedia

    en.wikipedia.org/wiki/Sous-chef

    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.

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