Food Service Management

are responsible for the overall function of dining services. They plan, organize, direct and manage their departments.

• Food manager

• Food director

• Head cook

• Chef

are in charge of coordinating kitchen operations and assigning tasks to cooking personnel.

• Food manager

• Food director

• Head cook

• Chef

lead teams of chefs and catering assistants. They are responsible for running the day-to-day catering operations and services in restaurants, hotels and resorts.

• Catering manager

• Food director

• Head cook

• Dietitian

include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards.

• Catering manager

• Food director

• Cook manager

• Dietitian

in charge of the kitchen in restaurants or other places where food is served.

• Catering manager

• Chef

• Cook manager

• Dietitian

are uniquely qualified to translate scientific information about nutrition and food into practical dietary advice.

• Catering manager

• Chef

• Cook manager

• Dietitian

is a person who is responsible for the food establishment

• Food manager

• Chef

• Cook manager

• Dietitian

operates the deep fryer cooking station for a restaurant.

• Food manager

• Chef

• Cook manager

• Fry cook

responsible for preparing and cooking vegetable dishes.

• Food manager

• Vegetable cook

• Cook manager

• Fry cook

French for "keeper of the food," this means that chilled soups, fruit, salads and other cold appetizers

• Roast cook

• Vegetable cook

• Garde de manger

• Wine steward