More cards in this set

Is directly in charge of production

Second in charge of the restaurant - may deal with complaints

Does the easier tasks in all areas of the kitchen

Prepares vegetables, soups, starches and eggs

Serve the customers, clear the tables and check that customers are satisfied

Highest position of all the stations - prepares sauces, stews and hot hors d'oevres

Responsible for cold food

Is in charge of the restaurant

In charge of day-to-day running of the company