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Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. [1] Restaurants will give a title to the cooks according to their designated stations. [2] Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks. A cook at work (15th- or 16th-century German illustration)
The cook is responsible for the preparation of daily meals and menus, as well as menus for parties and other special occasions. The cook is also responsible for the ordering of food, the maintenance of the kitchen and for keeping accounts with local merchants.
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)
A skilled worker may have learned their skills through work experience, on-the-job training, an apprenticeship program or formal education. These skills often lead to better outcomes economically. The definition of a skilled worker has seen change throughout the 20th century, largely due to the industrial impact of the Great Depression and ...
Examples include the sous-chef, who acts as the second-in-command in a kitchen, and the chef de partie, who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles.
Cook (domestic worker), a household staff member who prepares food Cook (profession) , an individual who prepares food for consumption in the food industry Chef , a professional proficient in all aspects of food preparation
Various theories exist as to how early humans used fire to cook meat. ... Careers and jobs in the restaurant business: jobs, management, ownership. Chicago: The ...
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.