19/09/2025
Kitchen Organization And Pre -cooking Set-up
ELEMENT 1.
Station Chef (chefs de partie).
-Sometimes called Chef de partie (Station Chef,or line chefs,)
-In charge of particular areas of production,but under the supervision of chef and sous chef.
-Depending on the kitchen, the number of stations will vary
-It can be divided into 8 categories.
-Saucier /Sauce chef.
-Responsibilities include the saute and preparation of most of the sauces
-Grillardin/Grill
-Responsibilities for all grilled,/broiled foods and their accompanying sauces.
-Rotisseur/Roast chef
-Responsible for all roasted items
-Poissonier/Fish chef
-Responsible for all fish and shellfish items
-Entremetier/Vegetable chef
-Responsible for all hot appetizers,Soup and vegetable/starch/pasta
-Garde manger/pantry chef
-Responsible for Cold appetizers, canapes any salads
-Tournant /Relief Chef
-Literally the "turning"chef, this chef fills in at any position
-Patissier /Pastry chef
-Responsible for all baked items and sweets.
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