The people who are in charge of the entire establishments or a large department are of tern referred to as being what?
Managment
1 of 10
The manager of the kitchen is also referred to as being the head what?
Chef
2 of 10
The assistant to the head chef or second chef who is in charge of day to day running of the kitchen is what type of chef?
Sous Chef
3 of 10
Name one type of dish you would expect a saucier to prepare? (there is 3 answers)
Sauces, Stews and Hot Hors D'Oeuvres
4 of 10
Which chef would prepare cold food and buffet items?
Larder Chef
5 of 10
Which chef is responsible for the dessert menu?
Pastry Chef or Pattiser
6 of 10
The vegetable chef prepares dishes with vegetables and what other item?
Eggs
7 of 10
What is another name used to describe an assistant chef who helps all of the other chefs, they may still be training and working with different chefs to improve their skills?
Commis Chef
8 of 10
The area where the customers sit, and the parts that customers see in restaurant is called front of house, but who is in charge of this area?
Restaurant Manager
9 of 10
Who is responsible for greeting customers and seating them at their tables and will also handle customer complaints?
The Head Waitress or Waiter
10 of 10
Other cards in this set
Card 2
Front
The manager of the kitchen is also referred to as being the head what?
Back
Chef
Card 3
Front
The assistant to the head chef or second chef who is in charge of day to day running of the kitchen is what type of chef?
Back
Card 4
Front
Name one type of dish you would expect a saucier to prepare? (there is 3 answers)
Back
Card 5
Front
Which chef would prepare cold food and buffet items?
Comments
No comments have yet been made