Kitchen Employees
Someone who prepares and cooks food.
Who is the cook?
To be all out of an ingredient and to have to take an item off the menu for the rest of the service.
What is 86?
A person who washes and dries dishware, cookware, and cutlery often in the "back of the house'.
Who is the dishwasher?
A kitchen staff member who handles prepping/preparing the ingredients for all the dishes served at the restaurant.
Who is the Prep cook?
First in First out
What is FIFO?
A skilled and trained cook who works in a hotel or restaurant.
Who is a Chef?
To start cooking a dish.
What is Fire?
They make servers lives easier by delivering food from the kitchen to the table quickly and safely.
Who is the runner?
This person prepares and cooks a variety of fried and sautéed dishes in a professional kitchen setting, working closely with the culinary team to ensure that high quality food is consistently delivered to customers.
Who is the Fry/Sauté cook?
Printed carbon copy of an order placed(also known as a chit or tab or order)
What is an order ticket?
Prepares food at a specific station within the kitchen of a restaurant or other dining establishment.
Who is a line cook?
Needs to be done quickly.
Refers to staff who work in the back of the restaurant, out of sight of diners, Back of House
What is BOH?
They are responsible for preparing and cooking a variety of grilled menu items, consistently meeting the highest quality and taste standards
Who is the Grill cook?
This is where the tickets/orders are hung.
What is the rail?
Who is the Executive Chef?
Overwhelmed or busy
What is "in the weeds"?
They are responsible for overseeing all kitchen operations, ensuring the efficient and smooth functioning of the culinary department in a restaurant.
Who is the kitchen manager?
Responsible for creating and executing professional pastries, desserts and baked goods.
Who is the Pastry chef?
The food that is coming out next.
What is on deck?
Assists the Executive/Head Chef in overseeing all kitchen operations, maintaining high standards of food quality and presentation, and ensuring a seamless dining experience for guests(second in command assistant to executive chef)
Who is the Sous Chef?
Indicates the total number of orders needed.
What is all day?
This person ensures the smooth and efficient flow of food orders from the kitchen to guests, acting as a liaison between the kitchen staff, servers, and management to ensure that orders are accurately prepared, plated, garnished and delivered in a timely manner.(expo)
Who/what is the expediter?
The handling of food or utensils in the preparation of meals(food prep/prepping)
What is Food Preparation?
A fridge that's below the counter, usually used to store prepped ingredients.
What is a low boy?