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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). [ 1][ 2] This structured team system ...
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 ...
Administrative assistant. A person responsible for providing various kinds of administrative assistance is called an administrative assistant ( admin assistant) or sometimes an administrative support specialist. [1] [2] In most instances it is identical to the modern iteration of the position of secretary or is a sub-specialty of secretarial ...
Competencies. Food expert, kitchen planning and management skills. Fields of. employment. Cooking. A sous-chef is a chef who is second in command of a kitchen, ranking directly below the head chef. [ 1] In large kitchens, sous-chefs generally manage members of the kitchen on behalf of the head chef, who is usually preoccupied with other tasks.
Staging (cooking) Staging ( / ˈstɑːʒɪŋ / STAH-zhing) is an unpaid internship test when a cook or chef works briefly for free (or to gain a position) in another chef's kitchen to learn and be exposed to new techniques and cuisines . The term originates from the French word stagiaire meaning trainee, apprentice or intern.
Housekeeping is the management and routine support activities of running and maintaining an organized physical institution occupied or used by people, like a house, ship, hospital or factory, such as cleaning, tidying/organizing, cooking, shopping, and bill payment. These tasks may be performed by members of the household, or by persons hired ...
The duties of bussers fall under the heading of busing or bussing, an Americanism of unknown origin. [ 13 ] It has been claimed [ 15 ] that the term originated in America as 'omnibus boy', a boy employed to do everything ('omni-') in a restaurant including setting and clearing tables, filling glasses, taking used dishes to the kitchen, etc.
The White House executive chef is the individual responsible for managing the kitchens, and for planning and preparing of all menus and meals for the president of the United States and the first family, which includes their private meals, their private entertaining, and official state functions at the White House in Washington, D.C., in the ...
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