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2. Restaurant management - Wikipedia

   en.wikipedia.org/wiki/Restaurant_management

   Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. [ 1 ] One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).

3. Kitchen brigade - Wikipedia

   en.wikipedia.org/wiki/Kitchen_brigade

   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. [3] Sous-chef de cuisine (deputy or second kitchen chef; "under-chief")

4. Restaurant manager - Wikipedia

   en.wikipedia.org/?title=Restaurant_manager&...

   Download as PDF; Printable version; In other projects Appearance. move to sidebar hide. From Wikipedia, the free encyclopedia. Redirect page. Redirect to: Restaurant ...

5. Chef de partie - Wikipedia

   en.wikipedia.org/wiki/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.

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7. Maître d'hôtel - Wikipedia

   en.wikipedia.org/wiki/Maître_d'hôtel

   In large organizations, such as certain hotels, or cruise ships with multiple restaurants, the maître d'hôtel is often responsible for the overall dining experience, including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in. Food writer Leah Zeldes ...

8. Garde manger - Wikipedia

   en.wikipedia.org/wiki/Garde_manger

   The person in charge of this area, and all of the savory cold foods served by the restaurant, is known as the chef garde manger, or pantry chef. [ 1 ] : 3 Larger hotels and restaurants may have garde manger staff to perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces .

9. Dying To Be Free - The Huffington Post

   projects.huffingtonpost.com/dying-to-be-free...

   If you are a heroin addict looking to get sober, Mike Greenwell, the center’s intake supervisor, is the first man you talk to. On a Saturday night in late March, Greenwell, 61, was still at his desk doing paperwork. He used to be a nightclub manager before alcohol and drug use got the better of him. He keeps a little radio tuned to classic rock.