1) Partie system- this is the most popular for large establishments. Its main personnel are as follows
Chef de cuisine(head chef)
Sous chef(second chef)
Chef de partie (section chef)
Commis chef(assistant chef)
Trainee chef
kitchen porter
2) Staff structure for a fast food unit- the personnel here will be influenced by the menu and equipment available. Its main personnel are as follows:
Area manager
Unit manager
Assistant unit manager
Floor manager
Senior crew members
Crew members.
3) Staff structure for a staff restaurant
Catering manager
Chef supervisor
Leading cook
marto answered the question on May 16, 2019 at 05:18