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Culinary Positions

Across
Receives orders directly from chef de cuisine
Preps fried foods
Manages a given station
Pprepares fish and seafood
In charge of scheduling, cost control, menu development, labor control, and office work
Preps grilled foods
Prepares soups and other dishes not involving meat or fish
Butchers meat, poultry, and sometimes fish
Moves throughout the kitchen
Down
Prepares desserts
Manages a team of cooks that roasts, broils, and deep fries dishes
Responsible for overall management
Preparation of cold hors d'oeuvres, prepares salads, organizes large buffet displays, and prepares charcuterie items
Prepares sauces and warm hors d'oeuvres
Reports to the entremetier and prepares the soups
Accepts orders from waiters and passes them on to the cooks on the line
Prepares the vegetable dishes