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Brigade de Cuisine

in a traditional kitchen, the taller your hat the more authority you have. The kitchen hat is called the toque

Chef de cuisine (kitchen chef; literally “chief of 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.

Sous-chef de cuisine (deputy kitchen chef; literally “sub-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.

Chef de partie (senior chef; literally “chief of party”—party used here as a group or military detail) – is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as a demi-chef.

Cuisinier (cook) – is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie.

Commis (junior cook) – also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station.

Apprentice – are often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.

Plongeur (dishwasher) – cleans dishes and utensils, and may be entrusted with basic preparatory jobs.

Marmiton (pot and pan washer) – in larger restaurants, takes care of all the pots and pans instead of the plongeur.

Saucier (saucemaker/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. This is one of the most respected positions in the kitchen brigade, usually ranking just below the chef and sous-chef.

Rôtisseur (roast cook) – manages a team of cooks that roasts, broils, and deep fries dishes.

Grillardin (grill cook) – in larger kitchens, prepares grilled foods instead of the rôtisseur.

Friturier (fry cook) – in larger kitchens, prepares fried foods instead of the rôtisseur.

Poissonnier (fish cook) – prepares fish and seafood dishes.

Entremetier (entrée preparer) – prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.

Potager (soup cook) – in larger kitchens, reports to the entremetier and prepares the soups.

Legumier (vegetable cook) – in larger kitchen, also reports to the entremetier and prepares the vegetable dishes.

Garde manger (pantry supervisor; literally “food keeper”) – is responsible for preparation of cold hors d’oeuvres, prepares salads, organizes large buffet displays, and prepares charcuterie items.

Tournant (spare hand/roundsman) – moves throughout the kitchen, assisting other positions in kitchen.

Pâtissier (pastry cook) – prepares desserts and other meal-end sweets, and for locations without a boulanger, also prepares breads and other baked items; may also prepare pasta for the restaurant.

Confiseur – in larger restaurants, prepares candies and petits fours instead of the pâtissier.

Glacier – in larger restaurants, prepares frozen and cold desserts instead of the pâtissier.

Décorateur – in larger restaurants, prepares show pieces and specialty cakes instead of the pâtissier.

Boulanger (baker) – in larger restaurants, prepares bread, cakes, and breakfast pastries instead of the pâtissier.

Boucher (butcher) – butchers meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items.

Aboyeur (announcer/expediter) – takes orders from the dining room and distributes them to the various stations; may also be performed by the sous-chef de partie.

Communard – prepares the meal served to the restaurant staff.

Garçon de cuisine (literally “kitchen boy”) – in larger restaurants, performs preparatory and auxiliary work for support.

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