Job roles in kitchen 0.0 / 5 ? Design & Technology: Food Technologyjob rolesGCSEAQA Created by: rotchickenCreated on: 05-12-17 09:39 In charge of the kitchen. Is a manager who is responsible for all aspects of food production. head chef 1 of 8 directly in charge of production. Takes command of actual production and minute-by-minute supervision of the staff. sous chef 2 of 8 Prepares pastries and desserts. pastry 3 of 8 responsible for cold foods, including salads and dressings, cold hors d'oeuvres and buffet items. larder 4 of 8 prepares sauces, stews, and hot hors d'oeuvres and foods to order. Usually the highest position of all the stations. sauce 5 of 8 prepares vegetables, soups, starches, eggs. Large kitchens may didvide this duty. vegetable 6 of 8 help in all areas of kitchen, generally doing easier tasks, may be completing basic training to become a chef. assistant 7 of 8 clean up after chefs, do washing up and carry goods to and from porter 8 of 8
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