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How many departments in kitchen?
I am currently attending Western Culinary Institute in Portland,Oregon and from what I've been taught is there are 5 departments to a kitchen; Stove, deep fryers, rotisseries, grill, garde manger`.
What is the definition of Chef de Parties?
Chef de Partie: Also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed. Pastry Chef
What are the different types of chefs?
In a restaurant you have a head chef, a sous chef as an assistant, possibly a pastry chef for desserts and sometimes many beginning chefs (commis) chef de partie (a supervisor of beginning chefs) or roundsmen (swing chefs). The saucier or saute chef helps make the sauces. You could possibly have a chef specialist for each type of meat and vegetables. Some kitchens have a garde manger who specializes in cold foods, salads and hors d'ouevres. At small local restaurants, you have short order chefs or cooks. Rich people may hire personal chefs.
Who are the chefs in a kitchen?
A chef is typically the head of the kitchen or a station in the kitchen. Chef is the french word for chief. A cook is some one who cooks on the line. A cook, cooks to live. A chef, lives to cook.
What type of hotel restaurant jobs are available?
Quite a fewThere could be several positions. Let's start in the back of the house ... the part you rarely see. there are, or might be, chefs, cooks, prep cooks, dishwashers, bus people, janitors, inventory clerks. In the front of the house, you would typically find a manager/asst. manager, wait staff, host/hostess, bartenders, and the bussers mentioned earlier.
