KITCHEN BRIGADE
by Terzab Alberghiero
1. Chef Garde-manger/ Cold-food Chef
1.1. Prepares cold starters, meat and fish, preserving refrigerated and frozen foods
2. Chef Legumier/ Vegetable Chef
2.1. Prepares hot and cold vegetables.
3. Chef Potager/ Soup Chef
3.1. Prepares soups
4. Chef Entremetier / Entrèe chef
4.1. Takes care of cooking vegetables and eggs, preparing soups and other dishes.
5. Chef Rotisseur/ Roast Chef
5.1. Prepares roasted preparations, sauces and seasonings
6. Chef Saucier/ Sauce Chef
6.1. Prepares sauces and special seasonings
7. Grillardin/ Grill Chef
7.1. Prepares grilled food.
8. Fritturier/ Fry Chef
8.1. Prepares fried food.
9. Chef Poissonier / Fish Chef
9.1. Prepares hot and cold vegetables.
10. Chef Patissier / Pastry chef
10.1. Prepares desserts and savoury and sweet pastries.
11. Chef tournant / Roundsman
11.1. Substitutes each chef de partie when absent