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Sauté chef saucier: Sautéed items and their sauce. (The highest position of the stations.) Fish chef poissonnier: Fish dishes, and often fish butchering, and their sauces. (May be combined with the saucier position.) Roast chef rôtisseur: Roasted and braised meats, and their sauces. Grill chef grillardin [ɡʁijaʁdɛ̃]
Sergent-Major was a rank created in 1776 and was renamed Sergent-Chef in 1928. The four-chevron NCO rank of Sergent-Major was re-established in 1942, now given to company administrative Sous-officiers, and ranked between the three-chevron Sergent-Chef and Adjudant. Eventually promotions were put on hold in 1962.
The sous-chef de cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff or substituting when the head chef is absent. Also, the sous-chef will fill in for or assist a chef de partie (line cook) when needed. This person ...
A chef de partie, station chef or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.
The position corresponds to that of the boatswain in the deck department, the pump man in an oil tanker, and the electrician (but not ETO) in the engine department of a container ship or general cargo ship. It is the equivalent to a chief petty officer in the Navy, and equal to a captain rank in the kitchen. [citation needed]
As with most hands-on cooking positions, a garde manger chef needs fine motor skills and physical stamina, as well as cooking skills and knowledge of food safety. [1]: 6–7 As the artistic qualities of food presentation have become important, the chef must be able to produce foods that both taste good and look good. [1]: 6–7
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Sauciers-in-training. A saucier (French pronunciation:) or sauté chef is a position in the classical brigade style kitchen.It can be translated into English as sauce chef.In addition to preparing sauces, the saucier prepares stews, hot hors d'œuvres, and sautés food to order.
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