Types of Cook

• Grade Manger (Lader Cook):- He is a incharge of cold section preperation & process of raw vegetables & meats, salad preparation, sandwitch preperation.
• Entremetier (Hot Section Cook):- He is regarded as a incharge of hot section. his job responsibilities is to prepare the soup, vegetable, rice, pasta etc.
• Saucier (Sauce Cook):- His job includes the sauce, meat, poultry, accompaniments & granishes.
• Chef Patisserie (Pastry Chef/ Bakery cook):- He is the incharge of bakery section & responsible for preparation bakery items like bread. bread rolls, cake, pastries, cookies etc.
• Glaciers (Ice Cream Man):- The person who prepare the ice-creams is called Glaciers.
• Chef de Nuit (Night Duty Cook):- His work is to prepare breakfast room service etc.
• Communar (Cafeteria Cook):- He is responsible for cooking food for staff.
• Breakfast Cook:- His work is to prepare early morning for cook.
• Chef Lumat (Reliver Cook):- The person who reliver the cook during the off time is known as chef lumat.
• Chef Banquer (Banquet Chef):- His work includes the preparation of food in a bulk volume.