• Head chef- Person in charge of kitchen, responsible for all chefs
• Sous chef-(second chef) second in command, after head
• Pastry chef(patissier) prepares pastries and desserts
• Larder chef-(grade manager) – responsible for cold foods e.g. salads and dressings
• Sauce chef- (saucier) prepares sauces
• Vegetable chef-(entremetier) prepares vegetables, soups, starches and eggs
• Assistant chef-(commis) helps in all areas of the kitchen-doing easier tasks.
• The kitchen porter-cleans up after the chefs, does washing up and carries goods to and from the store
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