the right-hand to the Executive Chef - manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu

responsible for a variety of tasks, such as sautéing foods and preparing soups and stews

kitchen managers - payroll, food cost, personnel management, menu creation and essentially everything that happens in the kitchen falls within their scope of responsibility

assigned one particular menu specialty in which he or she excels

the right-hand to the Executive Chef - manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu

kitchen managers - payroll, food cost, personnel management, menu creation and essentially everything that happens in the kitchen falls within their scope of responsibility

responsible for a variety of tasks, such as sautéing foods and preparing soups and stews

assigned one particular menu specialty in which he or she excels

everything that happens in the kitchen falls within their scope of responsibility

responsible for a variety of tasks, such as sautéing foods and preparing soups and stews

responsible for the preparation of all fish dishes in the kitchen

responsible for any foods that must be grilled

responsible for a variety of tasks, such as sautéing foods and preparing soups and stews

responsible for the preparation of all fish dishes in the kitchen

responsible for any foods that must be grilled

handles any foods that must be cooked in oils or other animal fats

In charge of all of the vegetables dishes

handles any foods that must be cooked in oils or other animal fats

in charge of making any soups that are on the menu

is in charge of preparing any roasted or braised meats on the menu

the all-purpose chef in the kitchen - this role is designed to move from station to station, assisting with any tasks, as needed

responsible for creating or preparing baked goods, such as breads and pastries

in charge of preparing all meats and poultry before they are delivered to their respective stations for preparation in menu dishes

in charge of making any soups that are on the menu

Fernand Point

Georges-Auguste Escoffier

Marie-Antoine Careme

Michel Guerard

Chef De cuisine

saucier

Fry cook

Sous Chef

Saucier

Chef De garde

Sous Chef

Baker

Sous chef

Commis

Tournant

Rotisseur

Potager

Butcher

Decorator

Chef De Partie

Butcher

Garde Manager

Fry Cook

Baker