is an art and science of preparing food for eating by the application of heat.

Latin word for Cook 

the one who oversees daily operations,kitchen costs, food preparation, and menu planning.

the one who is in second command and will run the kitchen in the executive chef’s absence.

One who is in-charge of the whole dessert menu.

One who prepare and cook sea food dishes.

Cooks food that need to be fried.

One who cooks and prepare foods that needs to be grilled.

Responsible for buying and inventory of all products used in a restaurant or hotel

Food service opportunities within corporations

Manages the production of quality food in large food service operations.

Sales and conventions.

One who prepares cold food items likesalad, cold cuts, hors d’oeuvres, and dressings.

who prepare cuts of meat for otherstation chefs to cook

prepare and cook vegetables and starches dishes.