Chef
English French IPA Description
Sauté chef saucier [ sosje ] Responsible for all sautéed items and their sauce . This is usually the highest stratified position of all the stations
Fish chef poissonnier [ pwasoɲe ] Prepares fish dishes and often does all fish butchering as well as appropriate sauces . This station may be combined with the saucier position
Roast chef rôtisseur [ ʁotisœʁ ] Prepares roasted and braised meats and their appropriate sauce
Grill chef grillardin [ ɡʁijaʁdɛ̃ ] Prepares all grilled foods ; this position may be combined with the rotisseur
Fry chef friturier [ fʁityʁje ] Prepares all fried items ; this position may be combined with the rotisseur position
Entrée preparer entremetier [ ɑ̃tʁəmetje ] Prepares hot appetizers and often prepares the soups , vegetables , pastas and starches . In smaller establishments , this station may also cover those tasks performed by the potager and légumier
Soup chef Potager [ pɔtaʒe ] Prepares soups in a full brigade system . In smaller establishments , this station may be handled by the entremetier
Vegetable chef Légumier [ legymje ] Prepares vegetables in a full brigade system . In smaller establishments , this station may be handled by the entremetier
Roundsman tournant [ tuʁnɑ̃ ] Also referred to as a swing cook , fills in as needed on stations in the kitchen
Pantry chef garde manger [ ɡaʁd mɑ̃ʒe ] Responsible for preparing cold foods including salads , cold appetizers , pâtés and other charcuterie items
Butcher boucher [ buʃe ] Butchers meats , poultry , and sometimes fish . May also be responsible for breading meats and fish
Pastry chef pâtissier [ patisje ] Makes baked goods such as pastries , cakes , breads and desserts . In larger establishments , the pastry chef often supervises a separate team in their own kitchen
Titles -- Brigade system titles
Main article : Brigade de cuisine Station-chef titles which are part of the brigade system include : [ 7 ]
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word chef is derived from the term chef de cuisine (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word chef in their titles, and deal with specific areas of food preparation, such as the sous-chef, who acts as the second-in-command in a kitchen, or the chef de partie, who handles a specific area of production, or Television chef, such as Alison Holst. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word chef in their titles. Underneath the chefs are the kitchen assistants. A chef's standard uniform includes a hat (called a toque), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plastic toe-caps).