La Brigade de Cuisine

is responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes, and creating dishes to add to the menu.

• Chef de Cuisine

• Sous Chef

•  Executive Chef

 Like an executive chef, this person controls all aspects of the kitchen. They are responsible for creating menus, controlling kitchen costs, and managing the kitchen staff.

• Sous Chef

• (Entrée Chef

• Chef de Cuisine

The word “sous” is French and it means______

• Under

• Over

• High

• Middle

A ________ an important role in the formal hierarchy of a kitchen team, acting as the executive chef's second-in-command, supervising cooks, and overseeing day-to-day operations.

• Sous Chef

• Executive Chef

• Chef De Cuisine

• Entrée Chef

He is in charge of preparing the soup that are in the menu

• Charcuterie

• Boucher

• Potager

• Rotisseur

He is responsible in preparing cold foods such as appetizers, salads, sandwiches, pates, and more

• Garde Manger ( Pantry Chef)

• Patissier (Pastry Chef)

• Confiseur (Confectioner)-

• Friturier ( Fry Chef)-

He is responsible for preparing vegetable dishes.

• Rotisseur

• Garde Manger

• Entremetier

• Legumier

in charge in baking in-house breads or baked goods

• Poissonier

• Ecailler

• Boulanger

• Communard

responsible in preparing  meals for the restaurant staff.

• Communard

• Commis Chef

• Chef de Tourmant

• Legumier

Also known as Roundsman/Swing Cook/Relief Cook- is a multiskilled cook who can fit into any job specific chef when section chefs are not present.

• Chef de Tourmant

• Communard

• Commis Chef