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Special staff at French restaurant Bistroum

Hello. “Bistroam”.

This time, about the name of the staff working in the French restaurant

I would like to introduce you.

 

Employees working in French restaurants have various names.

For example, words such as “sommelier” are widely recognized,

I can imagine the job,

Some words, such as “Lotisur”, cannot be heard.

 

This time, we will introduce the chef.

The chef is the best chef.

This is followed by “Sue Chef”.

1, chef

The correct name is “Chef de Cuisine”.

The person in charge of the kitchen, of course,

We will devise menus and supervise and instruct employees.

 

2, Sue Chef

Refers to the vice chef.

Instructing the kitchen staff while supporting the chef,

We perform hygiene management of kitchen.

This is an important position for a chef to act on behalf of a vacation.

 

3, Rotisl

Refers to a chef who specializes in roasting, frying and grilling.

 

4, Poissonier

I am a chef in charge of seafood.

We can also prepare sautes from fish cuts.

 

5, pastry chef

A chef who is active in the dessert department.

In addition to post-meal desserts, we also handle bread and baked goods.

 

Next time, we will introduce the names of the staff working in the hall.

 

Bistro Ame

Dai-2 AS Buiding 1F, Ebisu 1-16-3, Shibuya-ku, 150-0013
・A 5-minute walk from JR Ebisu Station East Exit, Tokyo Metro Hibiya Line Ebisu Station

 

Business hours:
Lunch / 12:00-15:00 (Saturday and Sunday only)
Dinner / 18:00-23:00

Regular holiday: Monday, 3rd Tuesday of every month

 

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