🍳🥘THE BIG BRIGADE !👩🏾‍🍳

WHAT'S IN A NAME?

100

This person is responsible for making sauces.

Saucier

200

This position is charged with roasting meats and poultry and preparing pan sauces or gravies to accompany them.

Rotisseur

300

This person is the fish cook. This position is responsible for the preparation of all fish and shellfish items.

Poissonier

400

This person puts the finishing touches on pastries and deserts when they are finished, such as butter cream designs... frostings... and sweet garnishes. 

DECORATOR

500

This person supervises ALL OF THE POSITIONS IN THE PROFESSIONAL KITCHEN. This position is responsible for the quality of the food and the safety of the guests and cooks.

Chef de Cuisine

Hey! Who's in Charge?

100

This station is  IN CHARGE of the cold food station. This position makes salads, dressing, fruit plates, and many types of cold appetizers and buffet platters. In some restaurants, this may be called the pantry station.

Garde Manger

200

The French word for "under" is part of the name . . .

This person is the second in command. In the absence of the chef, this person assumes the authority and responsibility of the chef.

Sous Chef 

300

The person in this position in charge of any of the particular workstations in the kitchen, it is also referred to as a "Station Chef" because they oversee or supervise a group of people working in an area or department of a professional kitchen

Chef de Partie

400

This name means “chief of the kitchen.” supervises all the positions in the kitchen. This position is responsible for the quality of the food and the safety of the guests and cooks.

Chef de Cuisine

500

This is the head of the baking and pastry department. This person oversees the work of specialists in that station.

PASTRY CHEF

to COOK or not to COOK... is that the question? 🤷🏾‍♀️

100

All grilled and broiled meats, poultry, and fish are PREPARED BY THIS TYPE OF COOK

GRILL COOK 

200

ALL Deep-fried items are prepared and cooked by this person 

FRY COOK

300

This person prepare primarily sweets and pastries.

PASTRY COOK 

400

This person might not COOK... but hey sure do cut and trim all of the meats and poultry for other stations in the kitchen.

BUTCHER

500

This person ultimately cooks everything that they have prepped in the oven! 👀...🥨 🥪🥯🍞🥖🥐

BAKER