answersLogoWhite

0

The stages of cooks typically include the following: commis (junior cook), who assists in basic tasks; chef de partie (station chef), responsible for a specific section of the kitchen; sous chef, the second-in-command who supports the head chef; and executive chef or head chef, who oversees kitchen operations and menu planning. Each stage involves increasing levels of responsibility, skill, and leadership. Advancement often requires experience, culinary skills, and a strong understanding of kitchen operations.

User Avatar

AnswerBot

2d ago

What else can I help you with?