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648:(line cook) when needed. This person is accountable for the kitchen's inventory, cleanliness, organization, and the continuing training of its entire staff. A sous-chef's duties can also include carrying out the head chef's directives, conducting line checks, and overseeing the timely rotation of all food products. Smaller operations may not have a sous-chef, while larger operations may have more than one.
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668:, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie 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.
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Like many skilled trades, chefs usually go through a formal apprenticeship which includes many years of on-the-job training. Culinary schools and restaurants offer these apprenticeships. Apprenticeships usually take 3 to 4 years to complete and combine classroom instruction with on-the-job training.
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is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of a head chef, possibly making the larger executive decisions such as the direction of menu, the final authority in staff management decisions, and so on. This is often the case for
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The usual formal training period for a chef is two to four years in catering college. They often spend the summer in work placements. In some cases this is modified to 'day-release' courses; a chef will work full-time in a kitchen as an apprentice and then would have allocated days off to attend
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Education is available from many culinary institutions offering diploma, associate, and bachelor's degree programs in culinary arts. Depending on the level of education, this can take one to four years. An internship is often part of the curriculum. Regardless of the education received, most
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Kitchen assistants are of two types, kitchen-hands and stewards/kitchen porters. Kitchen-hands assist with basic food preparation tasks under the chef's direction. They carry out relatively unskilled tasks such as peeling potatoes and washing salad.
640:(under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff or substituting when the head chef is absent. Also, the
600:. This person is in charge of all activities related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, controlling raw material costs and plating design.
1146:"), or the more modern plongeur or dishwasher, is the keeper of dishes, having charge of dishes and keeping the kitchen clean. A common humorous title for this role in some modern kitchens is "
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executive chefs with multiple restaurants. Involved in checking the sensory evaluation of dishes after preparation and they are well aware of each sensory property of those specific dishes.
1175:, and so on. The rate of pay is usually in accordance with the chefs. Like all other chefs except the executive-chef, trainees are placed in sections of the kitchen (e.g., the starter (
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of the 19th century. The culinary arts, among other aspects of the French language, introduced French loan words into the
English language. The word is often used by itself as an
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Various titles, detailed below, are given to those working in a professional kitchen and each can be considered a title for a type of chef. Many of the titles are based on the
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The training period for a chef is generally four years as an apprentice. A newly qualified chef is advanced or more commonly a toquecommis-chef, consisting of first-year
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to learn the station's or range's responsibilities and operation. This may be a chef who has recently completed formal culinary training or is still undergoing training.
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system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the
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porters are involved in the scullery, washing up and general cleaning duties. In a smaller kitchen, these duties may be incorporated.
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normally applies to hotels with multiple outlets in the same hotel. Other establishments in the UK tend to use the title
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is in charge of preparing the meal for the staff during a shift. This meal is often referred to as the staff or
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will spend a certain period in each section of the kitchen to learn the basics. Unaided, a
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is the traditional French term from which the
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A commis is a basic or junior chef in larger kitchens who works under a
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Station-chef titles which are part of the brigade system include:
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chef and baker known for her expertise in bread-making and pastry.
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Official certification levels of the
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Mexico, chefs don their standard uniforms while crafting seafood
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known for his innovative approach to traditional
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and sturdy shoes (that may include steel or plastic toe-caps).
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This article is about professional cooks. For other uses, see
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and are given relatively basic tasks. Ideally, over time, a
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The word "chef" is derived (and shortened) from the term
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regarded as one of the greatest sushi chefs in the world.
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and often the soups, vegetables, pastas and starches.
446:. A chef's standard uniform includes a hat (called a
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chef with restaurants in Paris, London, and Hong Kong
1624:(May 22, 2008). "Modern Tastes & Wine Pairing".
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Chef training and career progression in New
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Chefs in training at chef school in Oxford, England
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1533:"Wine Miracles by the Bucket"
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482:[ʃɛf.də.kɥi.zin]
1604:Oxford University Press
1452:San Francisco Chronicle
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1324:List of pastry chefs
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119: –
118:
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113:Find sources:
107:
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91:This article
89:
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58:
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38:
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19:
2807:Restaurateur
2745:
2568:
2518:Soup kitchen
2508:Picnic table
2409:Soup kitchen
2325:Tasting menu
2320:Table d'hôte
2244:Packed lunch
2219:Field ration
2184:Airline meal
1977:Serving size
1972:Pièce montée
1935:Presentation
1921:Small plates
1792:Amuse-bouche
1790:
1715:Coffee break
1688:Common meals
1625:
1594:
1555:
1540:. Retrieved
1536:
1511:
1499:. Retrieved
1488:
1476:
1450:
1440:
1428:
1417:. Retrieved
1413:
1403:
1392:. Retrieved
1388:
1379:
1367:. Retrieved
1353:
1309:Culinary art
1296:
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1114:
1091:
1006:Cold foods:
993:garde manger
987:Pantry chef
706:
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590:chef manager
589:
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394:tradesperson
385:
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339:Related jobs
245:
227:
221:January 2010
218:
194:
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158:January 2010
155:
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138:
131:
124:
112:
100:Please help
95:verification
92:
68:
61:
55:
54:Please help
51:
2771:Pastry chef
2628:Tea culture
2523:Street food
2483:Dining room
2329:Degustation
2310:School meal
2295:Free refill
2224:Frozen meal
2148:Smörgåsbord
2123:Plate lunch
1947:Dining room
1886:Finger food
1871:smörgåsbord
1813:Main course
1369:January 30,
1360:"Innervate"
1299:(2014 film)
1265:Food portal
1129:family meal
1068:Pastry chef
1026:charcuterie
953:entremétier
925:entremétier
884:entremétier
817:Grill chef
788:Roast chef
783:position.)
765:poissonnier
729:Sauté chef
598:master chef
454:neckerchief
316:Description
310:Hospitality
277:(1823–1891)
2822:Categories
2766:Dishwasher
2513:Restaurant
2488:Food truck
2419:Tableround
2374:Commercium
2339:Value menu
2334:Value meal
2305:Kids' meal
2300:Happy hour
2290:Free lunch
2275:À la carte
2268:meal deals
2249:Space food
2239:Ninja diet
2138:Rijsttafel
2075:Dastarkhān
2008:Dress code
1987:Tablecloth
1967:Nyotaimori
1769:Components
1542:August 20,
1525:References
1483:. pp. 8–9.
1481:CIA (2011)
1469:CIA (2011)
1433:CIA (2011)
1419:2016-01-30
1394:2016-01-30
1136:escuelerie
1022:and other
1012:appetizers
961:Roundsman
905:Soup chef
898:appetizers
822:grillardin
760:Fish chef
294:Vocational
283:Occupation
128:newspapers
57:improve it
18:Culinarian
2781:Sous-chef
2725:Sommelier
2710:Bartender
2623:Salumeria
2478:Cafeteria
2424:Tea party
2379:Dining in
2214:Fast food
2056:Cicchetti
2051:Antipasto
1992:Tableware
1942:Al fresco
1828:Entremets
1823:Side dish
1710:Elevenses
1700:Breakfast
1582:707248142
1501:3 January
1177:appetizer
1125:communard
1116:Stewards/
1074:pâtissier
871:rotisseur
853:friturier
848:Fry chef
840:rotisseur
793:rôtisseur
642:sous-chef
632:Sous-chef
625:Sous-chef
618:head chef
606:Head chef
594:head chef
518:honorific
468:Etymology
432:sous-chef
209:talk page
63:talk page
2790:See also
2646:Category
2559:Cookbook
2533:Traiteur
2434:Catering
2404:Sittning
2369:Barbecue
2254:Take-out
1735:Merienda
1554:(2011).
1237:See also
1144:scullery
1060:breading
966:tournant
938:légumier
713:English
367:Jiro Ono
203:You may
2776:Saucier
2656:Commons
2584:outline
2579:Cuisine
2564:Cooking
2542:Related
2498:Kitchen
2394:Potluck
2357:Banquet
2199:Dosirak
2168:Zakuski
2118:Okazuya
2103:Kaiseki
2094:Izakaya
2084:Yum cha
2080:Dim sum
2061:Banchan
1962:Garnish
1901:Rodízio
1896:Platter
1838:Savoury
1833:Dessert
1773:courses
1760:Siu yeh
1471:. p. 9.
1435:. p. 8.
1140:cognate
1118:kitchen
1056:poultry
1042:boucher
1036:Butcher
1030:items.
1010:, cold
910:potager
835:Grilled
810:braised
806:Roasted
780:saucier
749:Sautéed
735:saucier
716:French
553:tandoor
506:in the
500:English
487:kitchen
421:kitchen
402:cuisine
142:scholar
2730:Server
2715:Busser
2596:Eating
2528:Tavern
2389:Picnic
2234:Jūbako
2204:Ekiben
2177:Packed
2163:Tiffin
2143:Sadhya
2098:Sakana
2001:Dining
1866:Buffet
1803:Entrée
1750:Supper
1745:Dinner
1740:Tiffin
1720:Brunch
1610:
1600:Oxford
1580:
1570:
1193:commis
1189:commis
1181:entrée
1173:commis
1169:commis
1110:paella
1008:salads
980:a.k.a.
673:Commis
596:, and
528:Titles
144:
137:
130:
123:
117:"Chef"
115:
2828:Chefs
2591:Drink
2414:Supra
2399:Seder
2384:Iftar
2264:Menus
2189:Bento
2158:Thali
2153:Tapas
2025:Toast
1848:Snack
1818:Salad
1808:Roast
1755:Iftar
1725:Lunch
1695:Suhur
1681:Meals
1363:(PDF)
1346:Notes
1179:) or
1018:pâtés
866:Fried
753:sauce
495:caput
491:Latin
462:apron
449:toque
344:Baker
211:, or
149:JSTOR
135:books
2761:Cook
2746:Chef
2601:Food
2569:Chef
2554:Cook
2503:Mess
2473:Café
2113:Meze
2089:Fika
2046:Anju
1881:Dish
1798:Soup
1771:and
1608:ISBN
1578:OCLC
1568:ISBN
1544:2007
1503:2013
1371:2016
1297:Chef
1134:The
896:Hot
808:and
636:The
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