Презентация на тему Kitchen Staff

cook, pastry chef, butcher, prep cook

manages the kitchen, gives directions on dish preparation, takes

decisions about portions and service to the public and does the most difficult processes. They check materials, preparation times and methods, hygiene and correct functioning of equipment. They plan staff tasks and hours. They are responsible for apprentices, planning menus and buying raw materials.

larger kitchens. They support the chef de cuisine and

substitute him/her when absent. In particular, they supervise the use of raw materials, dishes and equipment; do some preparation and take charge of preserving and storing foods. They also check maintenance and hygiene of equipment and premises, as well as communication between the different kitchen sectors.

one area of the kitchen, helping wherever he or

she is needed. A Swing Cook is primarily responsible for ensuring that all meals are prepared and are shipped in accordance with the specifications, standards and practices of the department.

food station, preparing and cooking one part of a

meal or a specific type of food. The sous chef is usually the line cook´s boss.

The line cook is the person responsible for the preparation of food before and after cooking with regards to the standards and recipes of the restaurants.

whose job is to make desserts in a restaurant.

The pastry chef prepares delicious desserts in the special days such us: Mother's Day, Valentine's Day, marriages

is to cut up or sell meat.