Search results
Results from the WOW.Com Content Network
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.
Chef de cuisine (kitchen chef; "chief of the kitchen") 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.
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 ...
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.
Jean Louis Marie Le Pen (born 20 June 1928), known as Jean-Marie Le Pen (French: [ʒɑ̃maʁi lə pɛn]), is a French far-right politician who served as president of the National Front from 1972 to 2011 and Honorary President of the same party from 2011 to 2015.
Le Pen, who has brought her anti-immigrant National Rally (RN) party from fringe status into the political spotlight, is seen as a leading presidential contender. "I am preparing for an early ...
The U.S. real estate market has another year in the books after 2024 came to a close this week. Redfin identified houses that clocked the heftiest sale prices in 2024.
Phillip Taylor, chef de cuisine at the Aria, New World Beijing Hotel. The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant.