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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.
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.
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) (apprentice)
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 ...
George Hill's professional career has borne a range of industrial titles, including these: chef de partie, chef de cuisine, executive chef, cookery teacher, commercial cookery educational manager, hospitality consultant, and business owner-operator. Hill started his cookery career in 1956 as an apprentice cook in the Cumberland Hotel London.
Richard Alan Shepherd CBE (1945–2022) was a chef who won a Michelin star at the Capital Hotel in Knightsbridge – one of the first British chefs to win this accolade. [2] He took charge of Langan's Brasserie and expanded it into a successful group of restaurants. He was influential in the development of the hospitality profession in the UK ...
McNee was born in 1987 and raised in Forres, Scotland.She studied at Moray College [4] before spending two weeks at Gordon Ramsay at Claridge's. [5]She undertook work experience at Restaurant Andrew Fairlie at Gleneagles Hotel at which she was the sous-chef.
Monica Galetti (née Faʻafiti, born 26 August 1975) is a Samoan-born New Zealand Chef. She is a judge on the BBC competitive cooking programme MasterChef: The Professionals and was the chef proprietor of Mere in London before its closure. [1] [2] She was senior sous-chef at Le Gavroche in London.