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