Across
- 1. Responsible for preapring ingredients that will be used. Cuts veggies/ fruts, cuts meat, and does supporting work
- 4. Group of workers assigned to a certain task (cooking method, type of food, eqipment, etc.)
- 6. Manages the buying and stroing of wine, counsels guests
- 8. Responsible for all roasted items
- 11. accepts orders from dining room and relays to stations on kitchen, reviews dishes
- 14. Responsible for cleaning tables, dishes
- 15. Responsible for all sauteed dishes and sauces
- 16. responsible for explaining menu at fancy restraunts, also assists with serving
- 17. dining room
- 19. Responsible for all cold food preparations
- 21. Responsible for all hot appetizers, pastas, and veggie dishes
- 23. May deliver food/ drinks to server, clear plates, refill water/ bread
- 24. Assists with Maitre'd in greeting guests, answers telephone, makes reservations (host, hostess)
Down
- 2. Making pastry and other desserts (pastry chef)
- 3. responsible for all grilled stuff
- 5. In classic serice they are responsible for cutting meats or fish
- 7. principal assistant to Executive chef, somtimes acts as the expediter
- 9. Fills in for missing chefs, swing chef, also assists
- 10. second in line to captain, makes sure table is set properly, food is delievered correctly
- 12. Responsible for prepping/ cooking fish
- 13. Kitchen
- 18. Responsible for running the front of the house
- 20. Trains service personnel, customer relations, creates menu with executive chef, takes reservations
- 22. head chef, commands kitchen, designs menu, works with Maitre'd