Across
- 1. Brigade system is structured after this
- 4. Prepares and cookes vegetables
- 7. Makes breads and rolls
- 9. Butcher
- 11. Responsible for making sauces
- 12. An assistant
- 13. Pastry chef
- 16. Responsible for all soups, broths and bouillons
- 17. Responsible for all deep fried foods
Down
- 2. Fills in for other staff members
- 3. Roasts all meats and poultry
- 5. Prepares all fish and shellfish
- 6. Prepares staff meals
- 8. Chief of the kitchen
- 10. Responsible for preparing hot appetizers, soups vegetabls, starches and egg dishes
- 14. Second in command
- 15. Reads food orders and organizes finished dishes