In a French restaurant's kitchen, what are the appropriate culinary positions and what are the various ranks of these positions within the kitchen?
#104801. Asked by star_gazer. (Apr 17 09 9:41 PM)
Larger restaurants and hotels in France employ extensive staff and are commonly referred to as either the kitchen brigade for the kitchen staff or dining room brigade system for the dining room staff. This system was created by Georges Auguste Escoffier. This structured team system delegates responsibilities to different individuals that specialize in certain tasks|
There are 27 positions. They are written in this order so presuming they are ranked:
Chef de cuisine (Kitchen chef); Sous-chef de cuisine (Deputy kitchen chef); Chef de partie (Senior chef); Cuisinier (Cook); Commis (Junior cook); Apprenti(e) (Apprentice); Plongeur (Dishwasher); Marmiton (Pot and pan washer); Saucier (Saucemaker/Sauté cook); Rôtisseur (Roast cook); Grillardin (Grill cook);Friturier (Fry cook) Poissonnier (Fish cook); Entremetier (Entrée preparer); Potager (soup cook); Legumier (Vegetable cook); Garde manger (Pantry supervisor); Tournant (Spare hand/ roundsman); Pâtissier (Pastry cook); Confiseur Glacier
Décorateur Boulanger (Baker); Aboyeur (Announcer/ expediter); Communard Garçon de cuisine.
Not every restaurant uses exactly the same titles for the different roles in their kitchen, but the most generally accepted titles are traced to Georges Auguste Escoffier (1846-1935), a foremost authority on modern French cooking and cuisine. Titles include:|
Executive Chef - This is the manager of the kitchen responsible for supervision, creation of the menu, and the business side of the kitchen.
Chef de Cuisine - This is the hands-on individual in charge of everything going on in the kitchen. These top two titles may sometimes be used interchangeably.
Sous Chef - The sous chef is second in line in the kitchen.
Expediter or Announcer - This is the individual who serves as liaison between the dining room and the kitchen.
Chef de Partie or Line Cook - Each of these chefs or cooks are in charge of a particular portion of the kitchen’s service.
Line cooks in the traditional French brigade system:
Saute Chef - Responsible for all sauces and sauteed items. This is traditionally the top position among chefs de partie.
Fish Chef - Fish dishes and the butchering and fabrication of the fish.
Roast Chef - Roasted and braised meats.
Grill Chef - This role may be combined with the roast chef and is responsible for all grilled foods.
Fry Chef - All fried items.
Vegetable Chef - Vegetables, soups, pastas and starches.
Roundsman - A chef who may work in any area and fill in wherever needed.
Cold-Foods Chef - Sometimes referred to as pantry chef and is in charge of cold salads, appetizers, pates, etc.
Butcher - Butchering and fabricating meat and poultry, but often leaves fish to the fish chef.
Pastry Chef - Baked goods, pastries, and sweets.
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