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Responsibilities Sauté chef saucier: Sautéed items and their sauce. (The highest position of the stations.) Fish chef poissonnier: Fish dishes, and often fish butchering, and their sauces. (May be combined with the saucier position.) Roast chef rôtisseur: Roasted and braised meats, and their sauces. Grill chef grillardin
A chef de partie, station chef or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.
The sous-chef de cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff or substituting when the head chef is absent. Also, the sous-chef will fill in for or assist a chef de partie (line cook) when needed. This person ...
The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards.
A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. [1] Restaurants will give a title to the cooks according to their designated stations. [2]
Chef de partie: Senior chef Responsible for managing a given station in the kitchen where they specialize in preparing particular dishes. Those that work in a lesser station are referred to as a demi-chef. [12]: 32 Cuisinier: Cook This position is an independent one where they usually prepare specific dishes in a station.
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A saucier (French pronunciation:) or sauté chef is a position in the classical brigade style kitchen. It can be translated into English as sauce chef . In addition to preparing sauces, the saucier prepares stews , hot hors d'œuvres , and sautés food to order.
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