BACK OF THE HOUSE

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Across
  1. 3. Cleans, cuts, and prepares ingredients for recipes
  2. 7. Home to the restaurant management staff
  3. 8. Cooks in station in the kitchen; divided up by type of food cooked
  4. 11. The person in charge of managing the back of house staff
  5. 12. A place for employees to relax, eat lunch, talk, etc.
  6. 15. Reports directly to the executive chef; in charge in the absence of the head chef
  7. 16. Specializes in desserts including custards, sauces, and chocolates
  8. 17. Hands-on teaching of students to improve their skills in the kitchen
Down
  1. 1. Back Of the House
  2. 2. The largest and most important part of the BOH
  3. 4. In charge of organizing food order; ensures entire order goes out together
  4. 5. This area houses supplies
  5. 6. In charge of washing, drying, restocking dishes and glassware
  6. 9. The most senior member of the kitchen; creates menus and specials
  7. 10. Is a key component to maintaining an efficient kitchen atmosphere
  8. 13. Makes breads, pastries, and other baked goods
  9. 14. Has knowledge of meat preparation techniques and cuts