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Restaurant Personnel
RCCTC Restaurant Personnel
Question | Answer |
---|---|
A group of workers assigned to a specific set of tasks | Brigade |
The dining area, in restaurant terms | Front of the House |
The kitchen area, in restaurant terms | Back of the House |
The person responsible for running the Front of the House | Maitre d' |
The person in charge of carving and serving meats or fish | Trancheur or carver |
Another term for the server | Front Waiter |
Assists in greeting guest, Host or Hostess | Receptionist |
The Head, or executive, Chef | Chef de Cuisine |
Principal assistant to the Executive Chef | Sous Chef or Second Chef |
A Chef who has responsibility for a particular type of food | Station Chef of Line Chef |
Chef responsibile for sauteed dishes and accompanying sauces | Saucier or saute station chef |
Chef responsibile for cold food preparations | Garde Manger |
Person responsible for clearing and cleaning tables | Bus Person |
Chef responsible for making pastries and other desserts | Patissier or Pastry Chef |
Provides overall assistance to server | Back Waiter or Runner |
Chef responsible for preparing ingredients | Prep Chef |
Chef responsible for all grilled items | Grillardin or grill station chef |