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Classical Brigade
Question | Answer |
---|---|
Executive Chef | Responsible for all kitchen operations; Setting the tone of the kitchen |
Chef de Cuisine | Same duties as executive chef in a smaller operation, usually free standing restaurant in large corporation like Marriott |
Chef | In charge of kitchen in general term |
Working Chef | In charge of a kitchen & also works a station |
Sous Chef | Second Chef; Replaces executive chef in his/her absence; Fills in at station as needed; Expeditor of all food products |
Chef De Partie | Station chef; Prepares menu items |
Saucier | Saute station; Prepares sauteed items & makes most sauces; Prepares all mother sauces for each station |
Poissionier | Fish station; Prepare all fish and seafood items & acompanying sauces |
Entremeitier | Heads vegetable & soup station; Prepares vegetable; Oversees stock & soup production |
Potager | Stock & soup station; Prepares all stocks & soups for stations |
Legumier | Vegetable station; Prepares single vegetable dishes; Specializes in dried bean & peas; May also prepare egg dishes |
Rotisseur | Prepares roasted items & their sauces & jus; Oversees both grillardin & friturier |
Grillardin | Grill station; Prepares all grill items |
Friturier | Fry station; Prepares all fried food items |
Garde Manger | Guardian of the food and cold food station; Responsible for all cold food preparation; Oversees the hors d' oveurier & butcher shop |
Hors D' Oveurier | Cold food; Prepares cold food & garnishes |
Boucher | Butcher station; Responsible for butchering of meat, fowl, and fish; May also do breading of products; Makes sausages |
Tournant | Rounds cook; Has common knowledge of all stations; Work where needed; Most valuable chef de partie in kitchen |
Communard | Staff cook; Cooks for employees, usually a small buffet |
Commis | Assistant; Assists station chefs to learn station & responsibilites; Apprentice |
Patissier | Executive pastry chef; Responsible for production of baked items, pastries, & desserts; Oversees all specialty dessert items & staff |
Decorateur | Specialty cake & showpieces; Specializing in showpieces & elaborate cakes & desserts |
Glacier | Frozen desserts; Specializing in frozen desserts |
Confiseur | Specializes in candies; Specializes in petite desserts & candies; Pulled sugar |
Bolanger | Bread baker; Specializes in bread products |
Apprentis/Demi Chef Assistants | Back waiters, bus boys, & kitchen helpers |
Short order cook | Cooks food to order in small operation |
Casserolier | Pot washer |
Plounger | Dish washer |