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  2. Kitchen brigade - Wikipedia

    en.wikipedia.org/wiki/Kitchen_brigade

    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)

  3. 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.

  4. List of largest Central Ohio employers - Wikipedia

    en.wikipedia.org/wiki/List_of_largest_Central...

    Company/Organization Sector Local Full-time Employment The State of Ohio: Government: 26,037 Ohio State University: Public Education: 17,361 United States Government

  5. Mariya Russell - Wikipedia

    en.wikipedia.org/wiki/Mariya_Russell

    She took a job as a server at Oriole in July 2016 where she went on to become sous-chef and chef de cuisine in 2018. While working at Oriole, Noah Sandoval asked Russell to be the chef for his new project Kumiko and Kikko. [ 5 ]

  6. Chef - Wikipedia

    en.wikipedia.org/wiki/Chef

    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 ...

  7. Sous-chef - Wikipedia

    en.wikipedia.org/wiki/Sous-chef

    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.

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