Who do cooks work with?

Cooks work with a wide range of people, depending on the size and type of establishment they work in. Here are some examples:

Within the kitchen:

* Other cooks: They work in teams, with different levels of experience and specialization (e.g., line cooks, prep cooks, pastry chefs).

* Chef de cuisine: The head chef oversees the entire kitchen operation and assigns tasks.

* Sous chefs: They assist the chef de cuisine, often taking on specific roles like managing certain stations or training new cooks.

* Dishwashers: They are essential for maintaining cleanliness and ensuring a smooth workflow.

* Food runners: They bring food from the kitchen to the dining area.

* Managers: They handle the overall business aspects of the restaurant, including menu planning and staff scheduling.

* Servers: They interact with customers and take orders, but also work closely with cooks to ensure the food arrives on time and meets customer expectations.

Outside the kitchen:

* Suppliers: Cooks often work with suppliers to ensure the quality and freshness of ingredients.

* Equipment manufacturers: They might work with manufacturers to troubleshoot equipment problems or choose new equipment.

* Food critics: They may work with food critics to receive feedback on their dishes and improve their techniques.

In smaller kitchens, like home kitchens or small restaurants, cooks may have more hands-on involvement in all aspects of the operation. However, in larger kitchens and restaurants, there are more specialized roles and cooks may work with a wider range of people.