Culinary Foundations L

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French Brigade

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Created by Auguste Escoffier. System of hierarchy found in restaurants and hotels. Structured system delegates responsibilities to different individuals who specialize in certain tasks.

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Corporate Executive Chef

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Supervises the various establishments in order to maintain quality control. Responsible for the creation of menus, financial and culinary direction of operations.

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Executive Chef (director de cuisine)

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Manager and organizer who is financially accountable to the owner(s) or manager(s). Often attends meetings, deals and with Human Resources.

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Deputy Kitchen Chef (sous chef de cuisine)

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Receives orders directly from the chef de cuisine. Replaces chef de cuisine when he is absent. AKA "ingrat" serves as the intermediary between kitchen staff and the chef.

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Announcer/Expediter (Aboyeur)

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Bridge between front of the house and kitchen. Present during service, transfers orders to the kitchen, directs service of dishes as they are ready, ensuring they are correct before served in dining room.

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Station Chef (chef de partie)

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Responsible for the management of a given station in the kitchen. Specialize in preparing particular dishes, recipes.

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Sauce Maker or Saute Cook (saucier)

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Prepares stocks, sauces, completes meat dishes, may work on fish dishes and prepare sauteed items.
One of the most respected positions in the kitchen brigade.

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Spare Hand or Roundsman (Tournant)

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Team of tournants who work all stations in a kitchen, replaces the chef de partie during days off/holidays. Very experienced chef who has worked all stations and must be able to replace at any given notice.

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Pantry Supervisor (Garde Manger)

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Responsible for maintaining stock and preparing ingredients for cooking, cleaning and filleting fish, butchering meat and distributing them accordingly to other stations. Provides all sections with elements they need to complete a clients meal.

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Butcher (boucher)

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Treats and prepares meats, poultry, fish. Prepares all the proteins and gives them to the garde manger. (pantry supervisor)

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Charcuitier

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Prepares all pork products exclusively

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Roast Cook (Rotisseur)

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Manages a team of cooks that roasts, broils, and deep-fries. Position of prestige.

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Grill Cook (grillardin)

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Prepares grilled food. Reports to rotisseur.
Prepares all hot emulsion sauces "hollandaise" and "bearnaise"

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Fry Cook (friturier)

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Prepares fried foods.

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Fish Cook (Poissonier)

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Responsible for cooking of all fish, shellfish, and other seafood. Also prepares fonds, jus, and hot and composed butters that are served with the fish.

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Entree Cook (entremetier)

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prepares soups, vegetables, egg dishes, and other dishes involving meat or fish.

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Soup Cook (potager)

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Prepares soups and reports to entremetier in large kitchens.

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Vegetable Cook (legumier)

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Prepares vegetable dishes and reports to entremetier in large kitchens.

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Junior Cook (commis)

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Culinary graduate students. Work in specific stations. Report to chef de partie.

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Dishwasher (plongeur)

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Cleans dishes and utensils.

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Pot and Pan Washer (Marmiton)

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Takes care of washing all pots and pants. Takes over plongeur in larger restaurants.

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Communard

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Experienced commis or newly appointed chef de partie, prepares meals served to restaurant staff.

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Pastry Cook (Patissier)

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Prepares desserts, sweets, breads and other baked items.

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confisuer

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Candy maker

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glacier

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Ice cream maker

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decorateur

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Decorator

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boulanger

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Baker

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torchon

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side towel

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four de cou

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neckerchief

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couteau chef

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Chefs knife, serves to cut large pieces and chops. Standard size 10 inches.

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couteau emincer

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Slicing knife. Long thin blade used to cut thin slices and carving large roasts.

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couteau d'office

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Paring knife. Small blade used to peel, trim, and carve. Also used for deboning small poultry or fish.

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couteau a scie

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Serrated knife. Known for its teeth, used for cutting bread and sponge cakes.

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couteau desosseur

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Deboning knife. Used to get into/between the joints of meats and poultry.

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couteau a batte

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Butcher knife. Heavy bladed knife used to cut through bones and also to flatten escalopes.