Modern Kitchen Brigade Position

This set of 15 flashcards covers the organizational structure and individual positions found in a Modern Kitchen Brigade.

Which position is responsible for the overall management, menu development, and supervision of the kitchen staff?

Chef de Cuisine

Who is the second in command and primarily responsible for the daily production and operation of the kitchen?

Sous Chef

What is the title of a chef who is in charge of a specific station or section of the kitchen?

Chef de Partie

Which station chef is responsible for preparing all sautéed items and most of the sauces in the kitchen?

Saucier

Who is responsible for the preparation and cooking of all fish and seafood dishes and their specialized sauces?

Poissonier

Which role in the kitchen brigade focuses on preparing grilled and broiled food items?

Grillardin

What are the primary responsibilities of the Friturier within the brigade system?

All deep-fried food items

Which station chef is responsible for the preparation of roasted and braised meats?

Rotisseur

Who is primarily responsible for the preparation of the kitchen's stocks and soups?

Potager

Which position focuses specifically on the preparation and cooking of vegetable dishes?

Legumier

What station combines the roles of the Potager and Legumier to handle soups, vegetables, and starches?

Entremetier

Who is the pantry chef responsible for cold food items, including salads, dressings, and charcuterie?

Garde Manger

Who is responsible for the production of all breads, pastries, and dessert items in the kitchen?

Patissier

What is the role of a Tournant in the modern kitchen brigade?

A relief or swing cook who is capable of working in any station as needed

In the kitchen hierarchy, what is the role and definition of a Commis?

A junior chef or apprentice who works under a Chef de Partie to learn station duties