French Stations
I cook the french fries and beer battered fish
Who is the FRITURIER/Fry Station Chef
Im responsible for all grilled foods. This position may be combined with that of rostisseur
Who is the GRILLARDIN/ Grill Chef
I make bread, rolls, and unsweetened dough.
Who is the BOULANGER/ Bread Chef
I prepare the meal that is served to staff at some point during the shift. It is sometimes calle the family meal.
Who is the COMMUNARD
I make specific dishes at my station
Who is the SECTION COOK/ Line Cook
I make all the soups and stocks
Who is the POTAGER/ Soup Chef
I am responsible for all sauteed items and their sauces. This position is often considered the most demanding, responsible and glamoruous on the line.
Who is the SAUCIER/Saute Chef
I prepare cold foods like salad, pate, and cheese plates
Who is the GARDE MANGE/ Colds Foods Chef
I step in when the Chef De Cuisine is away, do the staff scheduling and help the statio chefs as needed
Who is the SOUS CHEF
I am a junior cook who takes care of the stations tools and vegetable preparation to learn about whatever station I am at
Who is the COMMIS/ Apprentice
I prepare candies and petits fours
Who is the CONFISEUR/Confectioner
I am responsible for all roasted foods related jus or other sauces
Who is the ROTISSEUR/Roast Chef
I prepare special cakes and showpieces
Who is the DECORATEUR/ Decorator
I work as needed throughout the kitchen moving from station to station
Who is the TOURNANT/ Roundsman
I prepare vegetables like cauliflower gratin and braised carrots and starches
Who is the LEGUMIER/Vegetable Chef
I am responsible for fish items, often including fish butchering and their sauces. This position is sometines combined with the saucier position
Who is the POISSONIER/ Fish Chef
I accept orders from the dining room and relay the to the various station chefs . I am the last person to see and check the plate before it leaves the kitchen
I clean all the kitchen cookware and dining room items
Who is the STEWARD/ Dishwasher
I prepare ice cream and frozen desserts
Who is the GLACIER/ or Ice Cream Chef
I prepare desserts like cake, ice cream, candy and pastries and prepare recipes. I also supervise other chefs like the cake decorator or bread makers in my department
Who is the PATISSIER. PAstry Chef
I am responsible for all kitchen operations like purchasing food, create the menu and supervising the stations
Who is the CHEF OF CUISINE/ Executive Chef
I am in charge of a station
Who is the CHEF DE PARTIE