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The kitchen is a very important hotel department considering
that food and beverage service is (1) source of income, HIGH
especially when providing service for banquets and conventions.
The staff of this department may include: The Head Chef who
is responsible for (2) the menus, for supervising the correct PLAN
preparation,presentation and qualities of all dishes which are
being (3) by other chefs. He is normally collaborated by PREPARE
an Assistant Head Chef who(4) the Head Chef in his absence RELIEVE
and arranges duty shifts and days off for the kitchen staff. The other
kitchen staff (5) are the Chefs each of whom MEMBER
(6) responsible for the preparation of individual items. BE
They include the sauce chef, salad chef, vegetable chef, fish chef,
soup chef, pastry chef,etc. and are assisted by Assistant Cooks who
receive orders by the chefs they work for. Under the cooks’
(7) are the Kitchen Helpers and Dishwashers. In large SUPERVISE
establishments, the Head Cook plans and coordinates the
(8) of several restaurants. OPERATE
