1. TFJ3C
Ms. Mulligan Smith

2. The Back of the House
There are many people involved in making the back of the house, aka the kitchen run smoothly

3. Executive Chef Person in charge of the kitchen, years of experience
Responsible for all aspects of food production:
Menu planning
Purchasing
Costing
Planning Work Schedules
Lots of time in the office

4. The Sous Chef Means “under” chef
In charge of production, oversees plating
Minute-by-minute supervision of kitchen staff
Many years of experience at all stations within kitchen

5. Station Chef Also called “Chef de Partie”
In charge of particular area of production:
Pastry
Sauces
Fish
Vegetables
Meats
Salads
Cold Plates

6. Station Chef: Sauce Chef
Also called a “Saucier”
Prepares: sauces, stews, hot hors d’eouvre and sautés food to order
Highest positions of all stations, under the sous chef

7. Station Chef: Pastry Chef
Also called a “Patissier”
Prepares pastries and desserts

8. Station Chef: Fish Cook
Also called a “Poissonier”
Prepares fish dishes
May be handled by saucier in some kitchens

9. Station Chef: Vegetable Cook
Also called the “Entremetier”
Prepares vegetables, soups, starches and eggs
Large kitchens sometimes divide these duties among the Entremetier, fry cook and soup cook

10. Station Chef: Roast Cook
Also called “Rotisseur”
Prepares roasted and braised meats, and gravies
Broils meat and other items to order
Large kitchen may have a separate broiler cook or grillardin (gree-ar-dan) to handle the broiled items

11. Station Chef: Pantry Chef
Also called “Garde-a-Manger”
Responsible for cold foods, including salads and dressings, pâtés, cold hors d'oeuvres, and buffet items

12. Station Chef: Relief Cook
Also called “Swing Cook” or “Tournant”
Replaces other station heads