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Other cleaning duties became the responsibility of rotational pool of enlisted personnel from the ship. [8] This arrangement continues with the current culinary specialist rating. Nonrated enlisted personnel in pay grades E-1 to E-3 are usually required to assist in galley duty, much as those in the Army are assigned to KP duty .
Lunch lady, in Canada and the U.S., is a term for a woman who cooks and serves food in a school cafeteria. The equivalent term in the United Kingdom is dinner lady. [1] The role is also sometimes known as cafeteria lady or school caterer. Sometimes, a lunch lady also patrols the school playgrounds during lunch breaks to help maintain order.
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) are often students gaining theoretical and practical training in school and work experience in the kitchen.
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]
A chef de partie, also known as a "station chef" or "line cook", [5] is in charge of a particular area of production. 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.
Today's cooks are likely to have spent years in domestic service in different households, or have gone to cooking school. Few modern families can afford retinues of domestic workers, so the cook is often expected to be a cook-housekeeper and responsible for cleaning and nannying as well.
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