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There can be occasional staff conflicts over who supervises between staff, who may have duties that bring them into the realms of the cook, the housekeeper and the butler. In the hierarchy of domestic service, a cook usually earned her position through apprenticeship, perhaps beginning in service as a kitchen maid.
The term between maid came from the fact that her duties were split between the area of responsibilities of the housekeeper, butler and cook. If those individuals did not like one another, the job of the between maid was a very difficult one. A between maid was required to set the table and remove the dishes, as well as waiting at table.
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]
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] A woman is a commise. Apprenti(e ...
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 ...
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 ...
Fills in as needed on stations in the kitchen, a.k.a. the swing cook. Pantry chef garde manger [ɡaʁd mɑ̃ʒe] Cold foods: salads, cold appetizers, pâtés and other charcuterie items. Butcher: boucher: Butchers meats, poultry, and sometimes fish and breading. Pastry chef: pâtissier
The steward's assistant is a foodhandler, and perhaps most visible while assisting the chief cook with the serving of meals. Depending on the ship, this can include taking orders and delivering the food to the tables in the ship's messroom and officer's saloon.