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

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

In charge of all of the vegetables dishes

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

in charge of making any soups that are on the menu

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

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

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 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

in charge of most cold dishes on the menu - includes various salads and cold appetizers, such as pate, cheese spreads or even tartars

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

in charge of making any soups that are on the menu

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

Fernand Point

Georges-Auguste Escoffier

Marie-Antoine Careme

Michel Guerard

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

manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu

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

Garde Manger

Gourmet Chef

Hot Foods Chef

Sous Chef

responsible for any foods that must be grilled

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

In charge of all of the vegetables dishes

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

In charged of investigating meats

in charge of making any soups that are on the menu

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

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