Ensures products produced in the pastry shop meet quality standards

Oversees managment of beverage related outlets

Responsible for all catered functions from origination to execution

The department head of the Kitchen

Manages the dining room and supervises hosts, bus people and servers

Responsible for all desserts at a restaurant or food establishment

Describes menu and daily specials, takes order, serves food and makes sure customers have everything they need to enjoy their meals.

Act as second-in-command in the kitchen, directing and managing cooks and other kitchen workers

Makes food products presentable to be photographed

Studies the deterioration and processing of foods by using microbiology

The highest and most challenging level of achievement a chef can receive

Make sure all food is safe to eat and fresh upon delivery

Assists clients in planning a party exactly the way they want it

Takes photographs of food for restaurants, magazines, online publications and menus