Works with payroll, food-cost, personnel management, menu creation, and essentially everything that happens in the kitchen falls within their scope of responsibility.

Manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu.

Assigned one menu specialty in which they excel. They direct the prep work of kitchen staff and assistant cooks in their area.

Trained to master forms of food preparation, and usually takes close direction from a chef.

The business of making and serving prepared food and drink.

Welcoming guests and satisfying their needs.

French word for "kitchen," but in English it means a style of cooking.

French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking.

Bacteria and microorganisms that live and breed in the food we eat.

Occurs when a non-contaminated food product comes into contact with an item that is contaminated.