Brigade System Vocabulary

The chef supervises all the positions in the kitchen. They are responsible for the quality of the food and the safety of all guests and cooks.

• Sous chef

• Chef de cuisine

• Garde manger

• Expeditor

Second in command to the Chef de cuisine.

• Poissonier

• Garde manger

• Sous Chef

• Communard

The night chef, this chef is in charge after the previous chef has left for the evening.

• Chef de Garde

• Tournaut

• Saucier

• Commis

The chef in charge of any particular workstations in the kitchen.

• Grill cook

• Sous chef

• Expeditor

• Chef de partie

Responsible for making sauces

• Rotisseur

• Saucier

• Legumier

• Poissonier

The fish cook, responsible for preparation of all fish and shellfish items.

• Communard

• Tournaut

• Poissonier

• Butcher

In charge of the cold food station. This position makes salads, dressings, fruit plates, etc.

• Commis

• Entremetier

• Garde manger

• Decorator

Cuts and trims meats and poultry.

• Potager

• Butcher

• Grill cook

• Rotisseur

Roasts meats and poultry and prepares pan sauces and gravies to accompany them.

• Rotisseur

• Baker

• Grill cook

• Expeditor

Cooks grilled and broiled meats, poultry, and fish.

• Fry cook

• Grill cook

• Potager

• Sous chef