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Classical Brigade
| Question | Answer |
|---|---|
| Executive Chef | Responsible for all kitchen operations; Setting the tone of the kitchen |
| Chef de Cuisine | Same duties as executive chef in a smaller operation, usually free standing restaurant in large corporation like Marriott |
| Chef | In charge of kitchen in general term |
| Working Chef | In charge of a kitchen & also works a station |
| Sous Chef | Second Chef; Replaces executive chef in his/her absence; Fills in at station as needed; Expeditor of all food products |
| Chef De Partie | Station chef; Prepares menu items |
| Saucier | Saute station; Prepares sauteed items & makes most sauces; Prepares all mother sauces for each station |
| Poissionier | Fish station; Prepare all fish and seafood items & acompanying sauces |
| Entremeitier | Heads vegetable & soup station; Prepares vegetable; Oversees stock & soup production |
| Potager | Stock & soup station; Prepares all stocks & soups for stations |
| Legumier | Vegetable station; Prepares single vegetable dishes; Specializes in dried bean & peas; May also prepare egg dishes |
| Rotisseur | Prepares roasted items & their sauces & jus; Oversees both grillardin & friturier |
| Grillardin | Grill station; Prepares all grill items |
| Friturier | Fry station; Prepares all fried food items |
| Garde Manger | Guardian of the food and cold food station; Responsible for all cold food preparation; Oversees the hors d' oveurier & butcher shop |
| Hors D' Oveurier | Cold food; Prepares cold food & garnishes |
| Boucher | Butcher station; Responsible for butchering of meat, fowl, and fish; May also do breading of products; Makes sausages |
| Tournant | Rounds cook; Has common knowledge of all stations; Work where needed; Most valuable chef de partie in kitchen |
| Communard | Staff cook; Cooks for employees, usually a small buffet |
| Commis | Assistant; Assists station chefs to learn station & responsibilites; Apprentice |
| Patissier | Executive pastry chef; Responsible for production of baked items, pastries, & desserts; Oversees all specialty dessert items & staff |
| Decorateur | Specialty cake & showpieces; Specializing in showpieces & elaborate cakes & desserts |
| Glacier | Frozen desserts; Specializing in frozen desserts |
| Confiseur | Specializes in candies; Specializes in petite desserts & candies; Pulled sugar |
| Bolanger | Bread baker; Specializes in bread products |
| Apprentis/Demi Chef Assistants | Back waiters, bus boys, & kitchen helpers |
| Short order cook | Cooks food to order in small operation |
| Casserolier | Pot washer |
| Plounger | Dish washer |
Created by:
r.burns
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