A) Boss chef B) Head of kitchen C) Kitchen assistant D) Lead cook
A) Head chef B) Catering director C) General manager D) Executive chef
A) Chef de cuisine B) Head chef C) Chef patronne D) Executive chef
A) A chef who only designs menus B) A kitchen staff member who cleans equipment C) A chef that manages multiple kitchens and their staff D) A person who works only in the dining room
A) Setting the overall tone of the restaurant B) Final hiring authority C) Creating menus D) Designing the dining room
A) Chef de cuisine B) Head of kitchen C) Executive chef D) Chef patron
A) Executive chef B) Kitchen staff C) Food purveyor D) General manager
A) To hire new staff B) To prepare for service and answer menu questions C) To design the kitchen layout D) To purchase stock and equipment
A) Sanitation inspectors and dietitians B) Food purveyors and equipment vendors C) Front of house and back of house D) Media and financial consultants
A) Waiters only B) Customers C) Food purveyors D) The general public
A) Selling to the media B) Repairing electrical systems C) Manufacturing equipment D) Ordering and purchasing
A) Financial budgets only B) Dining room decor C) Nutrition, safety, and sanitation D) Media relations
A) The general manager makes executive decisions like menu direction B) The head chef manages multiple restaurants C) The general manager is the same as the head chef D) The head chef has final authority over hiring |