Culinary Careers and Workplace Professionalism

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. What is John's profession?

• Garde Manger

• Butcher/Meat Cutter

• Restaurant Manager

• Sous Chef

Responsible for managing all food preparation and kitchen employees.

• Food Scientist

• Waitress/Waiter

• Chef de Cuisine

• Personal Chef

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

• Line Cook

• Restaurant Manager

• Food Scientist

• Garde Manger

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

• Head Chef

• Pastry Chef

• Line Cook

• Restaurant Manager

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

• Waitress/Waiter

• Personal Chef

• Line Cook

• Food Scientist

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

• Garde Manger

• Butcher/Meat Cutter

• Restaurant Manager

• Sous Chef

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

• Line Cook

• Restaurant Manager

• Food Scientist

• Garde Manger

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

• Food Scientist

• Waitress/Waiter

• Chef de Cuisine

• Restaurant Manager

Usually employed by one family or one household.

• Personal Chef

• Sous Chef

• Restaurant Manager

• Line Cook

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

• Back of the House

• Front of the House

• Restaurant Management

• Behind the House