Second in command to the Chef de cuisine.

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

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

Responsible for making sauces

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

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

Cuts and trims meats and poultry.

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

Cooks grilled and broiled meats, poultry, and fish.

Prepares deep fried items.

Oversees the preparation and cooking of vegetables, starches, egg dishes, and hot appetizers.

Makes all stocks, soups, and other mother sauces.

Prepares and cooks vegetables.

Head of the baking and pastry department. They oversee the work of specialists in that station.

Prepare primarily sweets and pastries

This position makes the breads.

Decorates cakes and pastries. This position requires artistic ability.

Fills in for other staff members on their days off. This position requires a versatile and talented individual.

The assistants around the kitchen.

This person is assigned the task of preparing meals for staff during large operations.

This position reads the food orders to the cooks and organizes the finished dishes for the servers to get their orders out quicker.