Kitchen Brigade

Is the person in charge of kitchen management. Prepare dishes and new recipes. Hire people, and inventory management.

• Chef the cuisine (Executive chef)

• Sous-Chef

• Saucier

• Senior Chef

This person is responsible for one specific area to prepare the food in the kitchen.

• Cuisiner (cook)

• Commis (Junior Chef)

• Chef de Partie (Senior Chef)

• Saucier

This person is second in command. Assists the executive chef. Helps in the preparation of the designs for the menus.

• Saucier

• Chef de Partie (Senior chef)

• Sous chef

• Commis (Junior chef)

is an independent position, usually preparing specific dishes in a station.

• Cuisiner (cook)

• Commis (Junior Chef)

• Apprentice

• Plongeour (Kitchen Porter)

This person prepares fried foods instead of the rotisseur

• Grillardin (grill cook)

• Rostisseur (Roast cook)

• Friturier (fry cook)

• Legumier (Vegetable cook)

Prepares frozen or cold desserts such as ice-cream or ice sculptures.

• Confiseur

• Decorateur

• Glacier

• Bounlanger (baker)

Prepares sauces and warm appetizers. This is one of the most respected people in the kitchen.

• Saucier (Sauté cook)

• Boucher (butcher)

• Aboyeur (announcer)

• Legumier (Vegetable cook)

This person attends to a particular station. Reports direclty to the chef de partie

• Cuisiner (cook)

• Commis (Junior chef)

• Apprentice

• Chef de partie (Senior chef)

Manages the team of cook that roasts, broils, and deep fries.

• Rotisseur (Roast cook)

• Grillardin (Grill cook)

• Friturier (fry cook)

• Potager (Soup cook)

Decorates cakes or other items.

• Boulanger (baker)

• Decorateour

• Confiseur

• Boucher (butcher)