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2. Cook (profession) - Wikipedia

   en.wikipedia.org/wiki/Cook_(profession)

   Cook (profession) A cook is a professional individual who prepares items for consumption in the food industry, especially in settings such as restaurants. A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. Cooks' responsibilities include preparing food, managing food stations, cleaning ...

3. Chef de cuisine - Wikipedia

   en.wikipedia.org/wiki/Chef_de_cuisine

   employment. Restaurants, hotels, dining facilities. A chef de cuisine ( French pronunciation: [ʃɛf.də.kɥi.zin], French for head of kitchen) or head chef is a chef that leads a kitchen and its cooks. [1] [2] A chef patron (feminine form chef patronne) (French for boss chef) or executive chef is a chef that manages multiple kitchens and their ...

4. Chef - Wikipedia

   en.wikipedia.org/wiki/Chef

   A chef is a professional cook and tradesperson who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine ( French pronunciation: [ʃɛf də kɥizin] ), the director or head of a kitchen.

5. Chef de partie - Wikipedia

   en.wikipedia.org/wiki/Chef_de_partie

   Chef de partie. A chef de partie, station chef, or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy ...

6. He was a fry cook with few restaurant ambitions. Then he ...

   www.aol.com/news/fry-cook-few-restaurant...

   Charles Namba's road to Tsubaki, L.A.'s beloved izakaya, and Ototo sake bar began with a dead-end pizza job, an escape from LA to NYC and a return to the food of his childhood.

7. Kitchen brigade - Wikipedia

   en.wikipedia.org/wiki/Kitchen_brigade

   Kitchen brigade. The kitchen brigade ( Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935).