kitchen managers - payroll, food cost, personnel management, menu creation and essentially everything that happens in the kitchen falls within their scope of responsibility

the right-hand to the Executive Chef - manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu

assigned one particular menu specialty in which he or she excels

responsible for a variety of tasks, such as sautéing foods and preparing soups and stews

responsible for the preparation of all fish dishes in the kitchen

is in charge of preparing any roasted or braised meats on the menu

In charge of all of the vegetables dishes

in charge of making any soups that are on the menu

in charge of most cold dishes on the menu - includes various salads and cold appetizers, such as pate, cheese spreads or even tartars

responsible for creating or preparing baked goods, such as breads and pastries

in charge of preparing all meats and poultry before they are delivered to their respective stations for preparation in menu dishes

responsible for any foods that must be grilled

an apprentice or trainee chef who works under the supervision of a chef de partie

Kitchen Brigade System Flashcards

Student preview

24 questions

Show all answers

1.

FLASHCARD QUESTION

Front

Executive Chef/Head Chef

Back

Chef de Cuisine

2.

FLASHCARD QUESTION

Front

Saucier

Back

Sauces

3.

FLASHCARD QUESTION

Front

Assistant Chef

Back

Sous Chef

4.

FLASHCARD QUESTION

Front

Poissonier

Back

Fish Chef

5.

FLASHCARD QUESTION

Front

Roast Chef

Back

Rotisseur

6.

FLASHCARD QUESTION

Front

Vegetable Chef

Back

Entremetier

7.

FLASHCARD QUESTION

Front

Soup Chef

Back

Potager

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