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2. Chef de partie - Wikipedia

   en.wikipedia.org/wiki/Chef_de_partie

   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.

3. Kitchen brigade - Wikipedia

   en.wikipedia.org/wiki/Kitchen_brigade

   Cuisinier (cook) 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] Apprenti(e) (apprentice)

4. Cook (profession) - Wikipedia

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

   The cooks in Ming China, as mentioned before, were only available to be utilised by the very wealthy. Despite the exclusive nature of the job and the status levels of those they prepared food for, the occupation of the cook during Ming times was not a highly coveted profession due to the amount of animal killing involved with being a cook. [7]

5. 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 ...

6. Outline of food preparation - Wikipedia

   en.wikipedia.org/wiki/Outline_of_food_preparation

   Food preparation at the Naval Air Station, Whidbey Island, Washington state The following outline is provided as an overview of and topical guide to the preparation of food : Food preparation is an art form and applied science that includes techniques like cooking to make ingredients fit for consumption and/or palatable.

7. Garde manger - Wikipedia

   en.wikipedia.org/wiki/Garde_manger

   A chaud-froid display piece. Garde manger chefs are responsible for chaud-froid platters on buffets. [1]: 9 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.