Every Role in a Michelin Starred Kitchen

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Across
  1. 3. Oversees all the kitchen operations, ensuring high standards (often the restaurant owner or executive chef)
  2. 4. Prepares cold dishes like salads and appetizers (French term)
  3. 7. Prepares roasted and grilled meats (French term)
  4. 8. Responsible for baking and desserts (French term)
Down
  1. 1. A trainee or apprentice learning the trade (French term)
  2. 2. The head chef responsible for the entire kitchen (French term)
  3. 5. In charge of fish and seafood preparation (French term)
  4. 6. In charge of sauces and sautéed dishes (French term)
  5. 9. Assistant to the head chef, often the second-in-command (French term)