2. Chef de Cuisine
Also referred to as chef
Responsible for all operations
Develop menu items
Set kitchen’s tone and tempo
Equivalent of modern day executive chef
3. Sous Chef
Literally translated under chef or second
chef
Scheduling
Replacing chef and station chefs as
necessary
Functions a aboyeur (expediter or
announcer)
4. Chefs de Partie
Saucier: sauté station chef
Addition of most sauces
Poissonier: fish and shellfish
Grillardin: grilled items
Friturier: fried items
5. Chefs de Partie (Cont’d)
Rotisseur:roasted items and jus
Potager: soups and stocks
Legumier: vegetables
Entremetier: combination of potager of
legumier in smaller kitchen
Addition of courses served after roasts
6. Garde Manger
Chef de Partie
Pantry chef
“keeper of the food”
Salads and dressings
Cold appetizers
Charcuterie
Supervises boucher: butcher
7. Additional support staff
Tournant: roundsman or swing cook
Patissier: pastry chef
Demi chefs: assistants
Commis: apprentice
