Food and Beverage Education and Training Key Terms

Learn food and beverage education and training key terms

To get the right information about jobs in the food and beverage industry, you need to know food and beverage education and training key terms. Since many jobs in the food and beverage industry require not only training but also experience, you can save time by understanding exactly what type of job you ultimately want to do.

Because many job titles in this business come from traditional French culinary schools, they might confuse you at first. Read this guide to learn about food and beverage jobs before you begin your education and training.

 

Executive chef, head chef and chef de cuisine

The executive chef is in charge of the kitchen. The executive chef plans the menu, designs the plating arrangement of food, orders food and manages the kitchen staff, among other duties. An executive chef usually has specialized training as well as plenty of experience.
Try: You can see a job description for an executive chef at American Culinary Federation.

Sous chef

The sous chef is second in command in a kitchen. As the executive chef's main assistant, the sous chef has a lot of responsibility. With enough training and experience, sous chefs can work their way into an executive chef position.
Try: Find out more information about a job as sous chef at Hcareers.com.

Expediter, or aboyeur

The expediter has the task of keeping the waitstaff organized, and keeping the orders flowing in good time. The expediter takes the order from the waiter and gives it to the appropriate workstation in the kitchen. As the meal is ready to go out to the customer, the expediter makes sure everything is in order.
Try: You can read more about the role of an expediter or aboyeur at PhiloDex Consulting.

Chef de partie

The chef de partie, or station chef, is responsible for preparing specified dishes. This person usually has a small group of workers who help him prepare the food. The chef de partie may also be responsible for preparing food for a buffet line.
Try: A job description of a chef de partie on a cruise ship is available on CruiseJobFinder.com.

Kitchen assistant

A kitchen assistant is an entry-level job that requires little or no formal education. The kitchen assistant helps clean and prepare food under the direction of the chef de partie or station chef.
Try: PayScale offers information about average salaries of kitchen assistants.

Sommelier

A sommelier is responsible for managing the restaurant's wine cellar. The sommelier works closely with the executive chef to match foods with the appropriate wines. In most cases, at least an Associate's Degree is necessary to fill a sommelier position. Experience with wines is also a pre-requisite.
Try: More information about a job as a sommelier is available at Salary.com.

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