Chapter 3: Workstations in the Kitchen

The Chef de Cuisine is

• the "chief of the kitchen." They are the head chef and in charge of all the other chefs.

• the second in command.

• the night chef.

• responsible for making sauces

The sous chef is

• The head chef.

• the second in command.

• the chef who bakes breads.

• the chef who roasts meats.

The chef de garde is

• the head chef.

• the second in command.

• the night chef.

• responsible for making sauces.

The saucier is

• in charge of cutting and trimming meats.

• in charge of preparing and cooking vegetables.

• the chef who bakes most of the sweets and pastries.

• responsible for making sauces.

The garde manager

• is in charge of the cold food station (salads, dressing, fruit plates, etc.)

• is an assistant cook.

• is head of the baking and pastry department.

• makes all stocks and soups.

This position is in charge of all stocks and soups.

• fry cook

• tournant

• potager

• butcher

This position makes breads. They typically work in the night and early morning hours so that bread is fresh for the beginning of the workday.

• decorator

• baker

• expeditor

• entremetier

This person takes charge of the kitchen when the head chef is absent.

• commis

• garde manger

• poissonier

• sous chef

This person cuts and trims meat and poultry.

• butcher

• commis

• communard

• legumier

This chef is also called a swing chef. They are well rounded and fill in for other chefs on their days off.

• chef de partie

• saucier

• tournant

• fry cook