Casual
Classical
French
Global
Foodservice technology.
Small inns
Classical cuisine
Grand hotels
People with expertise in a particular cuisine
Culinary workers with similar levels of experience
Similar tasks and products
All of the above.
Chef de garde
Chef de cuisine
Chef de partie
Sous chef
Chef de garde
Chef de cuisine
Chef de partie
Sous chef
Is responsible for preparing meals for the staff in large operations
Prepares all fish and shellfish items
Is responsible for making sauces
Oversees the preparation and cooking of vegetables, starches, egg dishes, and hot appetizers
Is responsible for preparing meals for the staff in large operations
Prepares all fish and shellfish items
Is responsible for making sauces
Oversees the preparation and cooking of vegetables, starches, egg dishes, and hot appetizers
Expeditor
Potager
Tournant
Garde manger
The geographical location of the foodservice operation.
The type of cuisine served.
A foodservice operation’s menu.
The presence or absence of an executive chef position.
A resort that has three restaurants each featuring a different cuisine
An independently owned foodservice operation of moderate size.
A small inn.
A quick-service restaurant.
Overseeing staff working in a hotel coffee shop.
Overseeing staff working at the cold food station.
Overseeing staff members who work only on meats.
Overseeing a staff of cooks preparing a meal for a convention group.
Hierarchy
Cross training
Specialists
Traditional brigades
Warewashing.
Washing vegetables that need to be peeled.
Storing and transporting serviceware.
Washing pots and pans.