kitchen brigade

Executive Chef/Head Chef

• Chef  de Cuisine
• Chef boyardee
• Sous Chef
• ^{Top Chef}

Swing Cook

• Tournant

• Tourne

• Torsade

• Tourmentor

Pantry Chef/Cold Foods Chef

• Garde Manger

• Gourmet Chef

• Hot Foods Chef

• Sous Chef

Executive Chef

• 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

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

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

• assigned one particular menu specialty in which he or she excels

Sous Chef

• 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

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

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

• assigned one particular menu specialty in which he or she excels

Saucier

• everything that happens in the kitchen falls within their scope of responsibility

• 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

• responsible for any foods that must be grilled

Grillardin

• 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

• responsible for any foods that must be grilled

• handles any foods that must be cooked in oils or other animal fats

Rotisseur

• In charge of all of the vegetables dishes

• handles any foods that must be cooked in oils or other animal fats

• in charge of making any soups that are on the menu

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

Tournant

• 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

• the all-purpose chef in the kitchen - this role is designed to move from station to station, assisting with any tasks, as needed

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

Garde Manger

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

• the all-purpose chef in the kitchen - this role is designed to move from station to station, assisting with any tasks, as needed

• in charge of making any soups that are on the menu

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