Bartenders prepare and serve beer, wine, cocktails, and other alcoholic drinks.
Broiler cooks prepare, carve, and style all foods that are broiled, grilled, or roasted.
Chefs prepare and style a wide variety of foods. They are responsible for creating recipes, preparing and cooking meals, and styling food for aesthetically-pleasing presentation.
Managers oversee a restaurant's daily operation, which includes ensuring customers are enjoying their food and experience, managing inventory and food, equipment, and supply orders, planning for restaurant maintenance, and employee recruitment and training.
Fry and sauté cooks are responsible for all foods which are to be fried or sautéed during preparation of a meal.
The pantry cook prepares all cold food items, such as banquet platters, desserts, salads, dressings, and sandwiches.
A pastry chef (also called patisserie) specializes in the preparation of pastries and other baked goods, most of which are usually fancy.
The sous chef acts as supervisor of kitchen chefs and is responsible for all food production.
Also called a sommelier, the wine steward is responsible for managing the wine served in a restaurant.
More ALLSchools.com Network directories: ArtSchools.com, BartendingSchools.com, CookingSchools.com, HospitalitySchools.com
