Kitchen Food Cooks Chef Person Wash Making Time

"Professional kitchens" (usually kitchens in a very nice restaurant or hotel, where people have studied the "culinary arts" (the art of cooking)) and "commercial kitchens" (large kitchens that prepare food that is sold to other restaurants and stores) are "staffed with" (have working there) many people.

The "chef," sometimes known as the "executive chef," "top chef," or "head chef" is the leader of the kitchen brigade staff. The executive chef is responsible for everything that the kitchen does, making sure that the right foods are prepared at the right time.

The "next in command" (the person immediately below the leader) is the "sous-chef," whose job is to make sure that the "order" (the food items a person has asked for) of each "patron" (diner; a person who is eating at the restaurant) is correct and of good quality. The sous-chef is "largely" (mostly) "concerned with" (worried about and dealing with) timing, making sure that all the orders for a particular table are ready at the same time.

"Line cooks" are assigned to individual "stations" (areas were a certain type of food preparation is performed). The line cooks can include a "sauté chef" who works on dishes with sauces, the "roast cook" who cooks meat over flames, the "fish cook," the "fry cook" who cooks everything that must be cooked in hot oil, the "vegetable cook," and the "pastry chef" who makes desserts.

Other positions include a "swing cook," who helps at other stations as needed, and the dish washers, whose job is to wash all the dishes. They wash the pots and pans as the cooks finish using them, and if the kitchen serves a restaurant, they also wash the dishes when "diners" (the people who eat at the restaurant) are finished with them.