: a cook who specializes in the preparation of cold foods (such as meats, fish, and salads)

A garde manger (pronounced [gaʁd mɑ̃ʒe]; French) is a cool, well-ventilated area where cold dishes (such as salads, hors d’œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the chef garde manger or pantry chef.

responsible: – For the foodstuffs in the department, some of which may be stored in refrigerators or even in deep freeze, or preserved by other means. The Chef Garde-Manger is responsible for keeping a record of such foodstuffs and a day-by- day record of issues to kitchen or other departments.

Pastry chef definition: a pastry chef or pâtissier is a professional cook specializing in the creation, production and decoration of pastries, cakes, desserts, breads and other baked products in bakeries, cafés, restaurants and hotels, etc.

A Line Cook, or Prep Cook, plates dishes and completes basic food prepping tasks for a restaurant. Their main duties include preparing and cooking food in a specific station, cleaning up prep areas and making sure the kitchen is stocked.

Cook Job Duties:

• Cleans food preparation areas as determined by law and company policy.
• Prepares foods to the specifications of the client.
• Prepares food before the arrival of guests.
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns.
• Manages other employees in the kitchen.

Top 10 Skills Needed to Become a Chef

• Willingness to Learn. Becoming a chef can be a hands-on learning experience, and like they say, practice does make perfect.
• Genuine Passion.
• Organisation.
• Ability to Skilfully Multitask.
• Creativity.
• Time Management.
• Teamwork.
• Leadership Skills.

A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. Cooks’ responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. Restaurants will give a title to the cooks according to their designated stations.

Typical responsibilities include:

• undertaking research and planning tours.
• preparing and giving presentations.
• offering sightseeing advice.
• organising and leading excursions.
• problem solving.
• translating and interpreting.
• transporting and accompanying tourists.

Executive Chef, also known by the term Chef de Cuisine, is the professional pinnacle to which many chefs aspire.

The First Cook uses food production techniques that conserve nutrients, preserve flavor, and enhance appearance. The First Cook works collaboratively with the Kitchen Manager to develop new recipes, test food products, and implement procedures which assure high quality food is being produced and served.

Cooks are responsible for preparing food for a restaurant’s clients. Typical job duties described in a Cook resume sample include maintaining the kitchen clean and organized, coordinating kitchen staff, preparing food using client indications, creating new recipes, and developing menus.

A Baker, or Pastry Chef, is in charge of preparing baked goods for sale to customers. Their duties include creating recipes, ordering ingredients and coordinating baking schedules to produce breads, cakes, pastries, pies, cookies and other goods.

Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc. Undertake basic cooking duties such as reducing sauces, parboiling food etc. Prepare simple dishes such as salads, entrees etc. Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.

Safe food preparation

1. Wash hands and surfaces often using hot, soapy water.
2. Wash all fruits and vegetables before eating.
3. Separate raw, cooked, and ready-to-eat foods.
4. Cook foods to a safe temperature using a food thermometer.

Healthy cooking methods include:

• Steam, bake, grill, braise, boil or microwave your foods.
• Modify or eliminate recipes that include butter or ask you to deep fry or sauté in animal fat.
• Avoid added oils and butter; use non-stick cookware instead.
• Don’t add salt to food as it is cooking.