Rôtisseur (roast cook) manages a team of cooks that roasts, broils, and deep fries dishes. Marmiton (pot and pan washer kitchen porter) in larger restaurants, takes care of all the pots and pans instead of the plongeur. Plongeur (dishwasher or kitchen porter) cleans dishes and utensils, and may be entrusted with basic preparatory jobs. An apprenti is a male, and apprentie female. They perform preparatory work and/or cleaning work. Apprenti(e) (apprentice) are often students gaining theoretical and practical training in school and work experience in the kitchen. Commis (junior cook / assistant cook) also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station. Cuisinier (cook) is an independent position, usually preparing specific dishes in a station may also be referred to as a cuisinier de partie. Those who work in a lesser station are commonly referred to as a demi-chef. Chef de partie (senior chef "chief of the group") is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. This is one of the most respected positions in the kitchen brigade. Saucier (sauce maker or sauté cook) prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. Sous-chef de cuisine (deputy or second kitchen chef "under-chief") receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present. Similarly, cuisine means "kitchen", but also refers to food or cooking generally, or a type of food or cooking.Ĭhef de cuisine (kitchen chef "chief of the kitchen") is responsible for overall management of kitchen supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. Note: Despite the use of chef in English as the title for a cook, the word actually means "chief" or "head" in French. As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary. Only the largest of establishments would have a staff of this size.
#Chef de cuisine sous chef full
This is a comprehensive list of the members of a full kitchen brigade. This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen or in the dining room. The concept was developed by Auguste Escoffier (1846–1935). Brigade de cuisine ( French:, " kitchen brigade") is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.
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