Classic Kitchen Staff

Front 1

Chef, or chef de cuisine

Back 1

Responsible for all kitchen operations, developing menu items and setting the ketchen's tone and tempo.

Front 2

Sous-chef

Back 2

The under chef or second chef who is the principal assistant to the chef de cuisine responsible for scheduling personnel and replacing station chefs as needed. Also functions as the expediter/announcer.

Front 3

Aboyeur

Back 3

The expediter or announcer who accepts the orders from the dining room, relays them to the various station chefs and then reviews the dishes before service.

Front 4

Chefs de partie

Back 4

Station chefs who produce the menu items and under direct supervision of the chef or sous-chef.

Front 5

Saucier

Back 5

The sauté station chef who holds one of the most demanding jobs in the kitchen, is responsible for all sautéed items and most sauces.

Front 6

Poissonier

Back 6

The fish station chef, responsible for fish and shellfish items and their sauces. This position is occasionally combined with the sauce station.

Front 7

Grillardin

Back 7

Grill station chef responsible for all grilled items.

Front 8

Friturier

Back 8

Fry station chef responsible for all fried items.

Front 9

Rotisseur

Back 9

Roast station chef responsible for all roasted items and jus or other related sauces. The grill and fry stations are sometimes subsumed into the roast station.

Front 10

Potager

Back 10

Soup station chef reponsible for soups and stocks.

Front 11

Legumier

Back 11

Vegetable station chef responsible for all vegetable and starch items.

Front 12

Entremetier

Back 12

Chef whose station combines the potager & legumier handling vegetables, fruits, fritters or sweet items called entremets.

Front 13

Garde-manger

Back 13

Pantry chef responsible for cold food preparations, including salads and dressings, cold appetizers, charcuterie items, pâtés, terrines and similar dishes. Supervises the butcher and chefs responsible for hors d'oeuvre and breakfast items.

Front 14

Tournant

Back 14

The roundsman or swing cook, works where needed.

Front 15

Patissier

Back 15

Pastry chef responsible for all baked items including breads, pastries and desserts. Not necessarily under sous-chef. Supervises the bread baker the confiseur, the glacier and the decorateur.

Front 16

Boulanger

Back 16

The bread baker who makes breads, rolls and baked dough containers used for other menu items.

Front 17

Confiseur

Back 17

Chef who makes candies and petits fours.

Front 18

Glacier

Back 18

Chef who makes all chilled and frozen desserts.

Front 19

Decorateur

Back 19

Chef who makes showpieces and special cakes.

Front 20

Demi-chef

Back 20

Assistants who help at any station or area depending upon size and need.

Front 21

Commis

Back 21

Apprentices who work with the station chef or pastry chef to learn the area.