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is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. [3] Sous-chef de cuisine (deputy or second kitchen chef; "under-chief")
The term garde manger (French for larder [1]: 4 ) originated in pre-Revolutionary France, where large, wealthy households designated a kitchen manager to supervise the use and storage of large amounts of foodstuffs. The term garde manger literally means 'keeping to eat'. [1]: 3 The main focus of the work was food preservation.
Restaurant management is the profession of managing a restaurant.Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States [1] and elsewhere.
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.
The kitchen staff is responsible for preparing the food according to service standards and work procedures. They assist chefs as they cook, evaluate the quality of ingredients, and place orders with suppliers. In addition, they schedule the delivery of food or beverages and supervise kitchen production as part of their duties. [11]
A job description or JD is a written narrative that describes the general tasks, or other related duties, and responsibilities of a position. It may specify the functionary to whom the position reports, specifications such as the qualifications or skills needed by the person in the job, information about the equipment, tools and work aids used, working conditions, physical demands, and a ...
Jean-Philippe Susilovic (born 1974 or 1975 [1]), often referred to simply as Jean-Philippe or JP, is a Belgian-British television personality and restaurant director.He is best known for his appearances as the maître d'hôtel (head waiter) on the American version of Gordon Ramsay's cooking reality show Hell's Kitchen, which he appeared on the show's first seven seasons, later on season 11 and ...
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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