Sous chef (under chef) - Second in command in the kitchen., Commis chef (chef in training) - Learning the skills required for each station, assists the chefs., Chef de partie (station chefs) - In charge of a particular section of the kitchen., Executive Head Chef - In charge of the entire kitchen, menu development and supervision of staff., Kitchen porter - Washing up and other duties like basic food preparation., Food runner / coordinator - Relays messages between customers, waiting staff, bar staff and kitchen, supports staff by delivering food to tables and clearing tables.,

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