C.3 Workstations in the Professional Kitchen

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Across
  1. 3. Is responsible for purchasing, receiving and storing food and supplies.
  2. 6. A large kitchen operation must be well __________.
  3. 8. The most important factor for determining the staff size and organization of a kitchen.
  4. 9. oversees a staff of cooks that prepare meals for large groups.
  5. 10. Involves sales staff and chefs working closely together to plan events.
  6. 11. teaches staff to do more than one job in the kitchen.
  7. 13. coordinates operation of all restaurants departments in a large hotel or resort.
  8. 14. The kitchen works closely with the______ _______ to ensure that guest are served in a pleasing manner.
  9. 15. primary task is sanitaiton.
Down
  1. 1. Modern inventions that help control labor costs in the kitchen.
  2. 2. chain of command where the leader in each workstation reports to the head chef
  3. 4. Offered to hotel guest as an option to dine in their guest room.
  4. 5. working together as a team.
  5. 7. Cost more than basic ingredients, but save time and cut labor costs.
  6. 12. Combines fresh ingredients in vacuum packed pouches.