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Room where meals are prepared under the direction of a chef who is assisted by a kitchen staff.
Person who takes the customers’ order, serves the meals and settles the check.
Person who clears the tables during and after service.
Person whose main duties are to manage the kitchen staff, purchase supplies and plan menus.
Person in charge of washing cooking utensils and dishes.
Person in charge of preparing the various dishes on the menu; specialized staff such as the sauce cook, roast cook and pastry chef answer to the station chef.
Appliance with a water source that makes and distributes ice cubes.
hot food table
Counter for keeping dishes warm.
Appliance for cooking or heating food.
Element used to cook food.
Utensil for deep-frying foods.
Electric appliance for cooking food, equipped with surface elements or griddles and an oven.
Appliance for cooking food, equipped with gas-fed burners and an oven.
Ventilation appliance expelling or recycling air that contains cooking fumes and odors.
Flat work surface designed primarily to prepare food.
Cupboard for storing cleaning products.
Sink in which pots and pans and related cooking utensils are washed.
clean dish table
Appliance designed to automatically wash and dry dishes.
Sink in which dishes are rinsed before being placed in the dishwasher.
dirty dish table