TFJ3C Ms. Mulligan Smith

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

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

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

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

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

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

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

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

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

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

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