It depends on the place but primarily the chef de rang works closely with the Maiter D and the somm. They are usually the ones who put the tables order into the system and mark the them for courses and wine. They may also server wine if needed.

I think Chefs are important because they make are food, we learn what is healthy and whats not form them. I thinik that if we didn't have chefs that we won't have all the great food we have today in this world!!!!!!!

The mental demands for a chef are to be able to handle stress and tight deadlines extremely well. There is always a lot of noise and confusion happening in the kitchen especially of a busy restaurant, so a chef has to be able to prepare an excellent meal despite all of that. The physical demands of a chef are that they may have to lift large bags/boxes of ingredients, kitchen utensils, etc.

I work with a few executive chefs that have never been to culinary school,but got their positions based on years of great experience.A degree would certainly help you get the job faster,but its really the experience that counts.

A master chef is the person who is in charge of the other chefs and who oversees the general work flow. This position is not to be confused with that of the executive chef.

ANSWER

I would consider a master chef to be near the top of their game. They would probably be either head chef or executive chef or might not even be cheffing as a job. But they would be one of the best in their speciality, either in their country or in the world.

Executive chef spends most of the time, either doing management side of things, writing menu's or food ordering. They spend a little time in the kitchen. Their orders come first.

Head Chef will be either the main chef if there is no executive chef or the main chef in the kitchen. if the executive chef is not there, the head chef will be in charge. Does spend some time out of kitchen too.

Sous chef means second in charge. When the head chef isn't there and there isn't a executive chef, the sous chef is in charge.

The master chef is in charge of all chefs...

It depends on the circumstance. If the sous-chef outranks you, it is not necessarily wrong to address them as "Chef". Usually the title is reserved for the Executive Chef or Head Chef, and addressing one of their subordinates as "Chef" in their presence could be perceived as an insult. It depends on the kitchen dynamic (formal/informal), and the ego of the chefs you work with!

If the Sous Chef is taking over due to the Executive Chef being absent then calling him/her "Chef" is acceptable.

* I would always address my Sous Chef as chef. There can be more than one person called Chef in a kitchen. Chefs due call each other Chef in a working situation. But I also agree with the above that it greatly depends on the kitchen dynamic. And the egos!

Apparantely an old woman from Dubai who thinks its the real thing . Ha Ha

Hmmmm I don`t think his current girlfriend would agree with ya there =)

Just how many girlfreinds does Jame`s have anyhow ?

I heard that he`s seeing some girl that he`s known for a few years now, and that they`re keeping it really quiet.

He's was with a woman from Dubai. all right, she is very old. Not his age actually.

hello i am a commis chef and i am 17 and i run the larder section on my own most days

we are responsible for starters and desserts and also cold mains, when there are big functions on we are responsible for cold products like salads and dips ect, we gain expreicne from learning thing from other chef and being taught on other section's, i can also run the veg section when its quite :) hope this is helpful

Almost any cooking job.

it is a middle position between a CDP and a Sous Chef the position is normally made when the person cannot progress further thus they are given a new position and more responsibilities such as training and development of staff and menu planning.

Visit HospitalityFinder's website to get profiles of best and experienced chef from which you can select the best as per your requirement.

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Choose the package you find suitable for your needs. Each of the package offers a different number of resumes. Pick one that matches the budget and the number of employees required.

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You are now free to search from among the vast collection of resumes available. If you have already decided on the posts you wish to fill; then this process becomes extra simple. Note down the profiles that you think match your need.

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Now is the time to connect with your ideal candidate. You can discuss your job expectations and discuss other details as well. Negotiate with the salary, and you have the best people ready to join your team. We can be among the best places to find chef. This is as simple as that.

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'Chef Boyardee' is a brand name and corporate mascot. The man it was based on, Ettore Boiardi, died on June 21st 1985.

To be a food photographer, one must have a strong passion for both food and photography. A food stylist or photographer regularly has a culinary degree and photography skills as well. Photography classes, or an arts degree in photography is beneficial. A proficiency for still photography is required as well.

Assist the Head chef in the general running of the kitchen. Cover the Head chef's days off.

Give direction to other chefs, come up with ideas for menu, etc.

Journeyman cooks that have been through the apprenticeship program can make between nine and twelve dollars an hour depending on the reputation of the cook and his work habits.

because if u didnt have communication and you heard the waiter/ess wrong you could make the wrong dish and... you deffinitaley need to talk to the other ches because they could already be making something that you were about to make!

I don't know where you can play imagine master chef online, but if you type in imagine happy cooking(the European name for the same game) on google you will find it. Hope this helps.

There are no standard tuition and fee rates for colleges and universities. Each institution will have rates particular to itself. There are a number of variables to consider to include whether the institution is public or private, the geographical location, the specific program of study (some of which have greater course and/or clinical fees), and whether the school is a two year or four year institution. Once you collect the names of some colleges and universities you have an interest in, you can then research the cost specific to those institutions.

About 36,000 for a head chef. but It depends on what chef works with.

You need to be flexible and patient. You need to be prepared to work as part of a team, eg you can't expect the waitresses to help you out at busy times if you are not prepared to muck in and help them with the dishes or preparing puddings.

You need to be prepared to work hard, be good at organizing for ordering stock. You can't be too arrogant, no-one is to good to clean and a good chef won't work in dirty kitchen, so if you don't have a kitchen porter, you have to do it yourself!

you have to step in sometimes and take out food, be prepared to deal with anything that is thrown at you, improvise.

You also need to have good memory to remember what you are doing.

you will also have put up with a few big mess's in the kichen but dont panic

they make up to 1mill up to 3mill

- lavender

the French word for chef or chief cook are "chef / chef cuisinier"

"cuistôt" is another familiar spelling in spoken French: le cuistôt, le chef cuistôt

go to school go to school go to school

There may be recommended service providers for English speakers in Paris. In addition, further down this page, listed under Sources and Related Links, you may find something that meets your needs.