Jul 29, 2021 | Food Service
Sous Chef De Cuisine or more casually known as the “Sous Chef”, acts as the deputy to the Chef de Cuisine or Head Chef. In French, Sous is defined as “under”. The Sous Chef assists in overseeing and managing the line cook and daily...
Jul 22, 2021 | Food Service
In the traditional kitchen hierarchy, the Executive Chef position represents the pinnacle of culinary achievement. One could say that the word “executive” can be added to a Chef’s title to identify clearly who the real boss is. But, if you...
Jul 13, 2021 | Food Service
Professional kitchens work hard to get food out to your table and a system has to be in place to make it all seamlessly possible especially when the heat is on and the orders are coming in fast and furious. In a way, one can say that it can be considered as “organized...
Jul 6, 2021 | Food Service
In an ideal commercial kitchen, all kitchen staff genuinely understand the value of well-maintained equipment. Sadly, even though culinary classes and training stresses the importance of “clean as you go” when food preparation is concerned, it is not...
