Jul 12, 2012
The finest executive chefs have a real love for cooking. Going by the title of "head cook" or "chef de cuisine", the executive chef manages the kitchen in a restaurant. Responsibilities embody sustaining quality, scheduling foods, assigning duties, ordering supplies...
Jul 11, 2012
"Front of house" and "back of house" are the terms usually utilized in eating places to differentiate between separate areas. The region where the diners sit is called front of the house while the part where the cooks and staff do all their food making is termed back...
Jul 11, 2012
When you turn the French term A la carte to English, it means "according to the menu". Dining places from expensive establishments to family type eateries often utilize the phrase. The most typical manner to generate an a la carte menu is to bill each merchandise...
Jun 9, 2012
It is no secret that restaurant managers are a breed apart. Their success depends on so many intangible factors that it is impossible to clearly define what the job entails. Many of the great managers break all the rules to drive their restaurants to become a local...
