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They are in charge of all other chefs in the kitchen and oversee daily operations. In charge of the menu.
Chef de Cuisine
The right-hand to the Executive Chef - manages a staff of assistant chefs, cooks, and kitchen workers, as well as creating dishes for the menu.
Sous Chef de Cuisine
Is the leader of the station that they are working at the time.
Chef de partie
A chef whose main job is to prepare the sauces in the kitchen.
Saucier
Responsible for the preparation of all fish dishes in the kitchen
Poisoner
Responsible for all of the food that is being cooked on the grill.
Grillardini
Responsible for running the frier.
Friturier
Responsible for roasting all things that need roasting in the kitchen.
Rotisseur
Responsible for cooking the vegetables in the kitchen.
Legumier
In charge of making any soups that are on the menu.
Potager
A chef that fills in the kitchen wherever there is a need for them.
Tournant
Is responsible for making edible arrangements and buffets.
Garde-manger
Responsible for creating or preparing baked goods, such as breads and pastries.
Patisse
In charge of all meats and poultry.
Boucher
