🐌

Question 1

Assistant manager

Answer 1

Help manger do its job and will take over if manager is away

Question 2

The chefs

Answer 2

Prepare food for customers

Question 3

Head chef

Answer 3

Manager for kitchen. Responsible for making sure all food is good quality, plan menus, buy ingredients, coatings, hiring and training staff

Question 4

Sous chef (second)

Answer 4

Assistant to head chef, running kitchen, help manage cooking and checking dishes are a high standard

Question 5

Sauce chef

Answer 5

Prepare stews, sauté food, sauces.

Most senior of all station chefs.

Question 6

Larder chefs

Answer 6

Prepare cold food: salad, pates, buffet items

Question 7

Pastry chef

Answer 7

Pastries, desserts, bread. Sometimes dessert.

Question 8

Vegetable chef

Answer 8

Prepare soups and dishes with vegetables or eggs

Question 9

Assistant (commis)

Answer 9

Training to become chef.
Help chef with easy tasks.
Work different stations to improve skills

Question 10

Chefs

Answer 10

Different establishments employ different number of chefs, only fine dining restaurants will have all chefs above.

Question 11

Managers

Answer 11

Top of organisation.
In charge of whole company.
Responsible for making profit and the success of each parts