Across
- 7. Second in command under the chef
- 8. Responsible for all kitchen operations
- 9. Hires and manages kitchen staff
Down
- 1. Responsible for pastry and baking production
- 2. Portions out food, precooks food, and prepares ingredients ahead of time
- 3. Responsible for catered parties, functions, and banquets
- 4. Responsible for producing menu items under supervision of chef or sous chef in a variety of areas within a kitchen
- 5. Communicate orders
- 6. Cleans and sanitizes dishes, utensils, and cooking equipment