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Job description [ edit ] Primary functions of the busser are to clean and reset tables, carry dishes and other tableware to the kitchen, serve items such as water, coffee and bread, replenish supplies of linens, tableware and trays, and assist servers with clearing plates and other areas of table service.
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 ...
A chief steward is the senior crew member working in the steward's department of a ship. Since there is no purser on most ships in the United States Merchant Marine, the steward is the senior person in the department, whence its name. In the British Merchant Navy, a steward is a junior member of the department (referred to as a steward's ...
v. t. e. A domestic worker is a person who works within a residence and performs a variety of household services for an individual, from providing cleaning and household maintenance, or cooking, laundry and ironing, or care for children and elderly dependents, and other household errands. The term "domestic service" applies to the equivalent ...
v. t. e. The Cabinet of the United Kingdom is the senior decision-making body of the Government of the United Kingdom. [ 2] A committee of the Privy Council, it is chaired by the Prime Minister and its members include Secretaries of State and senior Ministers of State. Members of the Cabinet are appointed by the Prime Minister and are by ...
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. Line cooks are often divided into a hierarchy ...
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.