Culinary Careers and Workplace Professionalism

What is John's profession? Diego is a professional who fabricates meat cuts from sub-primal cuts of meat. He cuts, and prepares portions of meat for use or sale in a local retail establishment.

Responsible for managing all food preparation and kitchen employees.

Researches ways to improve the efficiency and safety of food and farming procedures.

Who is the professional chef in charge of creating pastries, cakes, and breads?

Takes orders and serve food and beverages to customers in restaurants.

"Keeper of cold food" in french. Manages the cold food in a professional kitchen.

Responsible for a particular station on the cook's line. They work for the Chef de Cuisine.

Manages all aspect of a restaurant including the front of the house and back of the house.

Usually employed by one family or one household.

Restaurant employees including hosts, bartenders, and servers are a part of the: