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Restaurant Personnel

RCCTC Restaurant Personnel

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
Created by: mlbevins
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