Our Kitchen Brigade

Identify the role of the Boulanger.

• baker

• fish cook

• vegetable cook

• soup cook

Identify the role of the Grillardin.

• vegetable chef

• grill cook

• dishwasher

• manager of the entire food service operation

Identify the role of the Entremetier.

• prepares and manages vegetable dishes

• communicates between front of house and kitchen, makes sure meals are placed properly

• senior and line cooks in charge of specific stations

• usually a student, gaining kitchen experience doing a variety of tasks

Identify the role of the Chef de Partie.

• senior and line cooks in charge of specific stations

• vegetable chef

• butcher

• prepares and manages entree dishes

Identify the role of the Saucier.

• junior cook, works under one of the Chefs de Partie

• soup cook

• sauce chef

• grill cook

Identify the role of the Garde Manger.

• sauce chef

• ice-cream cook

• in charge of cold food preparation and in charge of the pantry

• prepares staff meal

Identify the role of the Rotisseur.

• roasts and braises meats

• butcher

• in charge of prepared meats dishes

• prepares staff meal

Identify the role of the Executive Chef.

• pastry chef

• in charge of prepared meats dishes

• communicates between front of house and kitchen, makes sure meals are placed properly

• manager of the entire food service operation

Identify the role of the Patissier.

• prepares staff meal

• communicates between front of house and kitchen, makes sure meals are placed properly

• pastry chef

• vegetable chef

Identify the role of the Poissonier.

• grill cook

• soup cook

• vegetable chef

• fish cook