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1) Gade-Manger2) Rotisseur
Responsible for all roasted foods and related jus or other sauces
3) Patissier
Responsible for baked items, pastries, and desserts.4) pre-pares candies, petits fours5) Prepares unsweetened doughs, as for breads and rolls6) Tournant
Swing cook works as needed throughout the kitchen7) Commis
Works under a station chef to learn how the station operates and its responsibilities.11) This person is in charge of all things related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, and plating design.
Chef de Cuisine12) Piossonier
Responsible for fish items, often including fish butchering, and their sauces13) Prepares frozen and cold desserts16) Aboyeur
Accepts orders from the dining room and relays them to the various station chefs. |
Across:
8) Prepares the meal served to staff at some point during the shift (also called the family meal).
9) Prepares showpieces and special cakes10) Entremetier13) Grillardin
14) Saucier
Responsible for all sautéed items and their sauces.15) The second-in-command and direct assistant of the Chef de Cuisine17) Friturier
Responsible for all fried foods. This position may be combined with the rôtisseur position18) Instituted the Kitchen Brigde System19) Boucher |
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