Kitchen Brigade

Who is typically at the top of the kitchen brigade hierarchy?

• Sous Chef

• Chef de Partie

• Executive Chef

• Commis Chef

Which role is responsible for the meat station in the brigade system?

• Poissonier

• Saucier

• Rotisseur

• Patissier

What is the primary role of the Sous Chef?

• Preparing desserts

• Supervising the kitchen in the chef’s absence

• Washing dishes

• Managing the dining area

Who is in charge of sauces and hot hors d'oeuvres?

• Entremetier

• Saucier

• Poissonier

• Boulanger

Which station is responsible for cold dishes and salads?

• Garde Manger

• Patissier

• Tournant

• Poissonier

Who manages the pastry section in a kitchen brigade?

• Saucier

• Entremetier

• Patissier

• Rotisseur

What is the main responsibility of a Poissonier?

• Handling all grilled items

• Preparing fish and seafood

• Making bread

• Supervising the kitchen

Which role often serves as the backup for other stations?

• Commis Chef

• Tournant

• Patissier

• Garde Manger

Who is primarily responsible for vegetable dishes?

• Entremetier

• Saucier

• Rotisseur

• Poissonier

Who is in charge of making bread and other baked goods?

• Poissonier

• Boulanger

• Patissier

• Garde Manger