kitchen brigade

Question 1

executive chef

Answer 1

The head of the kitchen, responsible for overseeing all kitchen operations, menu creation, and staff management.

Question 2

sous chef

Answer 2

The second-in-command in the kitchen, responsible for assisting the executive chef, overseeing kitchen staff, and ensuring the quality of dishes.

Question 3

chef de partie

Answer 3

Manages a specific section of the kitchen (e.g., grill, sauté, pastry). They are experts in their assigned area.

Question 4

commis chef

Answer 4

A junior cook who works under the supervision of a chef de partie, learning and assisting with food preparation.

Question 5

pastry chef

Answer 5

Responsible for creating all baked goods and desserts in the kitchen, such as cakes, pastries, and bread.

Question 6

garde manager

Answer 6

In charge of cold dishes, such as salads, pâtés, and charcuterie, and manages the pantry area.

Question 7

saucier(sauce chef)

Answer 7

Prepares sauces, soups, and stocks. This position is highly regarded in the kitchen brigade for its technical skill.

Question 8

broiler chef

Answer 8

Specializes in grilling and broiling meat, fish, and vegetables, ensuring proper cooking techniques and presentation.

Question 9

expediter(aboyuer)

Answer 9

Coordinates orders between the kitchen and the front of house, ensuring food is prepared and delivered to guests on time.

Question 10

dishwasher(plonger)

Answer 10

Responsible for cleaning dishes, pots, and utensils, maintaining cleanliness and hygiene in the kitchen.