13 Questions
What is the role of the Relief Cook, Swing Cook, or Tournant?
The Relief Cook, Swing Cook, or Tournant replaces other station heads when needed.
What is the role of the Sous Chef in a kitchen?
The Sous Chef is directly in charge of production and work, as well as assisting the Executive Chef or Chef de Cuisine. The Sous Chef takes command of the actual production and minute-by-minute supervision of staff.
What are the responsibilities of the Sauce Chef or Saucier?
The Sauce Chef or Saucier prepares sauces, stews, hot hors d'oeuvres, and sauté foods to order.
What is the primary duty of the Garde Manger?
The Garde Manger is responsible for cold foods, including salads and dressings, pates, cold hors d'oeuvres, and buffet items.
What is the role of the Vegetable Cook or Entremetier?
The Vegetable Cook or Entremetier prepares vegetables, soups, starches, and eggs.
What is the responsibility of the Roast Cook or Rotisseur?
The Roast Cook or Rotisseur prepares roasted and braised meats, their gravies, and broils meats and other items to order.
What is the main difference between a Chef de Cuisine and a Sous Chef in a kitchen hierarchy?
The Chef de Cuisine reports to the executive chef and is in charge of the overall kitchen operations, while the Sous Chef is the assistant to the Chef de Cuisine and is directly responsible for the minute-by-minute supervision of kitchen staff and production.
Describe the primary duties of the Fish Cook or Poissonier.
The Fish Cook or Poissonier is responsible for preparing all fish dishes in the kitchen.
How does the Grillardan's role differ from the Roast Cook or Rotisseur's responsibilities?
The Grillardan is specifically responsible for handling all broiled items, while the Roast Cook or Rotisseur prepares roasted and braised meats, as well as their gravies, and also broils meats and other items to order.
Explain the difference between the Sauce Chef or Saucier and the Vegetable Cook or Entremetier.
The Sauce Chef or Saucier prepares sauces, stews, and hot hors d'oeuvres, as well as sautéed foods to order, while the Vegetable Cook or Entremetier is responsible for preparing vegetables, soups, starches, and eggs.
What is the primary function of the Pastry Chef or Patissier in a classic kitchen?
The Pastry Chef or Patissier is responsible for preparing all pastries and desserts in the kitchen.
How does the role of the Relief Cook, Swing Cook, or Tournant differ from the other station heads?
The Relief Cook, Swing Cook, or Tournant is responsible for replacing and covering for the other station heads when needed, providing relief and backup support to the kitchen team.
Describe the primary responsibilities of the Garde Manger in a classic kitchen.
The Garde Manger is responsible for preparing all cold foods, including salads and dressings, pâtés, cold hors d'oeuvres, and buffet items.
Study Notes
The Classic Brigade
- Chef de Cuisine is the person in charge of the kitchen and reports to the executive chef.
Sous Chef
- Directly in charge of production and work, and assists the executive chef or chef de cuisine.
- Takes command of actual production and minute-by-minute supervision of staff.
Station Chefs
- Sauce Chef (Saucier) prepares sauces, stews, hot hors d'oeuvres, and sauté foods to order.
- Fish Cook (Poissonier) prepares fish dishes, sometimes handled by the saucier.
- Roast Cook (Rôtisseur) prepares roasted and braised meats, their gravies, and broils meats and other items to order.
- Grillardin (Grill Cook) handles broiled items and may prepare deep-fried meat and fish.
- Garde Manger prepares cold foods, including salads, dressings, pâtés, cold hors d'oeuvres, and buffet items.
- Vegetable Cook (Entremetier) prepares vegetables, soup, starches, and eggs.
- Pastry Chef (Pâtissier) prepares pastries and desserts.
Relief Cook
- Replaces other station heads as needed, also known as Swing Cook or Tournant.
Test your knowledge on the roles within the classical Brigade de Cuisine system including Chef de Cuisine, Sous Chef, and Sauce Chef. Learn about the responsibilities and hierarchy in a professional kitchen setting.
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