They serve customers their dishes and anything else they order. Waiters and waitresses work at the front of house and are customer-facing. This person is responsible for washing anything that was used in the food preparation and cooking process. Their role typically involves introductory food preparation, such as peeling potatoes, and some cleaning duties. Kitchen porters assist with basic tasks in the kitchen, and are less likely to have had formal training. The junior chef has usually recently completed, or is still partaking in, formal training. The commis chef works under the chef de partie to learn the ins and outs of a specific station. In larger kitchens, this role may split into two: Potager, who is in charge of making soups, and Legumier, who is in charge of preparing any vegetables.
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