CLASSICAL BRIGADE

Executive Chef

In charge of the kitchen, responsible for the overall smooth functioning of the food production areas, responsible for menu planning, work schedules, hiring, and training, interacts with customers, compiles new menus, plans events

Head Chef

In-charge of a specific department and reports to the executive chef

Station Chef

• In-charge of particular areas of production

• Responsible for the smooth functioning of their areas

• Responsible for maintaining food cost and quality

Deputy Chef

• Serves as the assistant to the executive chef

• In -charge of the actua food production and the supervision of the staff

Sauce Chef

• Prepares sauces, stews, and hot hors d'oeuvres

• Sautes foods to order

Fish Cook

• Prepares fish dishes

Vegetable Cook

• Prepares vegetables, soups, starches, and eggs

Roast Cook

• Prepares roasted and braised meats and their gravies

• Broils meats and other items to order

Pastry Chef

• Prepares pastries and desserts

Pantry Chef

• Prepares salads & dressings, pates, cold hors d'oeuvres, buffet items, and other cold foods

Swing Cook

Replaces other station heads

Expediter

• Accepts orders from waiters and passes them on to the cooks on the line

• Calls for orders to be finished and plated at the proper time

Cooks/Assistants in each Station/Department

Help with duties assigned to them

Sous Chef

French for Deputy Chef

Chef de Partie

French for Station chef

Saucier

French for Sauce Chef

Poissonier

French for fish cook

Entremetier

French for vegetable cook

Rotisseur

French for roast cook

Garde Manger

French for Pantry Chef

Patissier

Pastry Chef French term

Tournant

French for swing cook

Aboyuer

French for expediter

Chef de Cuisine

French for Head chef