Garde Manger: Pantry Chef, in charge of most cold dishes on the menu; salads and cold appetizers, Tournant: Swing Cook, the all-purpose chef in the kitchen - designed to move from station to station, Entremetier: Vegetable Cook, In charge of all the vegetable dishes, Saucier: Sauce Cook, Responsible for a variety of tasks, such as sauteing foods and preparing soups and stews, Patissier: Pastry Chef, Responsible for creating or preparing baked goods, such as breads or pastries, Poissonier: Fish Cook, Responsible for the preparation of all fish dishes in the kitchen, Grillardin: Grill Cook, Responsible for any foods that must be grilled,

Kitchen Brigade Matching

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