Chef de Cuisine - "Chief of the Kitchen" The chief supervises all the positions in the kitchen., Sous Chef - Second in command. In the absence of the chef, this chef assumes the responsibility and authority of the chef., Chef de Garde - The night chef. Needed for a large operation that operates 24 hours a day. This chef is incharge in the evening after the chef has left for the day., Chef de Partie - "Station Chef" In charge of any of the particular workstations in a kitchen., Saucier - Responsible for making sauces. Also prepares any sautéed or pan-fried items, Poissonier - The fish cook. Responsible for the preparation of all fish and shellfish items. , Garde Manger - In charge of the cold food station like salads, dressing, fruit plates and cold appetizers., Butcher - Cuts and trims meats and poultry for other stations., Rotisseur - Charged with roasting meats and poultry, preparing pan sauces and gravies. Also carves the roasted items., Grill Cook - All grilled and broiled meats, poultry and fish are cooked by this cook., Fry Cook - This person prepares deep-fried items., Entremetier - Oversees the preparation and cooking of vegetables, starches, egg dishes, and hot appetizers., Lėgumier - Prepares and cooks vegetables., Pastry Chef - The head of the baking department., Baker - Makes breads. Typically works during the night and early morning., Decorator - Decorates cakes and pastries. Makes chocolate carvings or sugar sculptures., Tournant - Swing Chef. Fills in for other staff members on their days off., Commis - "Assistants", Expeditor - Reads servers' food orders to the cooks the organizes the finished dishes for delivery.,

Kitchen Brigade

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