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This is why the job is sometimes called a station chef or line cook. Where a separate grillardin is set he might deal with the savouries & combine the functions of grillardin with that of Savourier (Savoury Cook). Kitchen Hierarchy Explained | The Brigade de Cuisine In bag establishments semi, skilled assistants will prepare fresh fruit salads for service not only at lunch and dinner but also at breakfast. Chef Patissier is responsible for all hot and cold sweets, lunches, dinners and functions and for pastries served at tea time or other occasions. What does a Friturier chef do? | Dependable Seemingly insatiable foodies want your kitchen knowledge and cooking abilities too, but in the end a tasty meal is right at their fingertips when YOU make it, so get an education and think outside the box when it comes to where youll cook. Furthermore, youll have likely heard some of its terms, such as sous chef. Foods to be roasted cover a wide range of poultry, game and meat include the baking or pies, the joints poultry and game to be cooked by the Rotisseur are given the basic preparatory treatment (plucking, preparation etc.) The Chef Patissier has a different status but certainly not less than the Chef Saucier and the Chef Garde Manger. Primary Task: Ensures foods are perfectly breaded and fried Number Per Kitchen: One if the menu is diverse, many more if the menu focuses on fried foods Create menus that tend to suit the need of customers, and in some cases suggest new dishes to customers. Copy. Line Cook. The work description of a chef involves managing and supervising the kitchen staff to make sure that food is prepared as fast as possible and that a standard taste-level is maintained. Garde Manger: Also called the pantry chef is responsible for preparing cold foods like salad, cold cuts, pates and appetizers. Pastry chef or patissier: Prepares pastries and desserts.