Kitchen Brigade Flashcards
Learn the system of organization (24 cards)
Executive Chef
Head Hancho- In charge of the kitchen
Sous Chef
2nd in command under Chef, the main expeditor during service, training for head chef
Chef de Partie
Station Chef responsible for certain parts of the meal (certain dishes) sometimes divided. (Senior Chef)
Demi Chef
Asst to the station chef; does most of the preparation. (Line Chef)
Commish
Attendant to the station do whatever the line cooks tells them. (Junior Chef)
Apprentice
Does anything and everything told by the chefs (sometimes a student) lowest man in the totem pole.
Saucier
Sauté Chef, sauces
Poissonnier
Fish Chef
Fruiturier
Fry Chef
Grillardin
(Grill and Broil Chef)
Rôtisseur
Rotissirie Chef
Poteger
Stocks and Soups Chef (lowest skill level)
Legumier
Veggie Chef
Entremetier
Combo (Entrée) Chef
Gardé Manger
Prepares all cold food, hors d’oeuvres
Boucher
Butcher for meat, poultry and fish; may sometimes prepare items and give to the Garde Manger to give for distribution.
Charcutier
Prepares pork, pate, sausage, meats.
Pâtisserie
Pastry Chef
Confiseur
Petitefours and Candies
Glacier
Cold or frozen desserts, ice cream and carvings Chef
Décorateur
Cake Decorator Chef
Boulanger
Baker of breads, rolls and cakes
Kitchen Brigade
A system of organization for restaurant kitchens in which there is a chef, an executive chef, a sous chef, and many other positions for supervisory and technical purposes. The idea was conceived to avoid duplications of efforts and to help facilitate communication between various staff members. Uses a strict chain of command.
Georges Auguste Escoffier
Dubbed The Emperor of Chefs
