The Roles and Duties of

each Member of the

Culinary Service Staff
The contemporary kitchen, from institutional to fine-dining restaurant,
runs according to a strict hierarchy in which the chef plays the lead role.
Assignments differ based on the precise needs of a given kitchen, but in
most upscale American and European facilities the nomenclature and
roles are determined by the Brigade System.
The French Brigade system was originally employed to make the kitchen
run as smoothly as possible. Typical roles begin at the top with 
Executive Chef, followed by Sous Chef, followed again by Senior Chef.
 Other chefs might be solely responsible for one aspect of the menu like
grilled foods, sauces, fried foods, or fish
Within the brigade system, there are ten primary stations that must be
staffed. Smaller establishments will often combine one or more stations
together and assign them to a single chef in order to maximize the
efficiency of a limited kitchen staff. Larger establishments, on the other
hand, may add additional stations in order to further distinguish some of
the individual specializations within each larger station.
•The role of the saucier, commonly known as the sauce chef, is often the
highest respected role in the kitchen brigade system of stations, reporting
directly to the head chef or sous-chef. The saucier is responsible for a
variety of tasks, such as sautéing foods and preparing soups and stews,
however, their most vital role lies within the creation of all sauces and
gravies that are meant to accompany other dishes.

•The poissonnier, commonly referred to as the fish chef, is responsible

for the preparation of all fish dishes in the kitchen. This can include
acquiring fresh fish on a daily basis from local fishermen or other
merchants, as well as bringing in non-local catches, as needed, to
supplement the menu. The poissonnier is also in charge of preparing all
of the fish dishes on the menu, whether they are entrees or appetizers. In
smaller kitchens, the poissonnier will often prepare any sauces that need
accompany the fish, in the absence of a saucier. This would also make
him responsible for any fish stocks or soups as well.
•The rotisseur, also known as the roast chef, is in charge of preparing
any roasted or braised meats on the menu. This includes anything from
steaks to veal to lamb or any other similar items. The rotisseur may also
be in charge of obtaining meats from local suppliers or arranging
deliveries from other retailers. The cooking styles used often focus on
cooking the meats very slowly in order to hold in as much flavor as
possible. Many meats are also braised, which involves searing the
outside of the meat to lock in moisture and then cooking it in the oven or
on a stove to bring out the flavor of the meat and obtain a tender cut.

•The grillardin, also known as the grill chef, is, as the name implies,
responsible for any foods that must be grilled. This can include meats,
poultry, or even vegetables.
•The friturier, more commonly known as the fry cook,
handles any foods that must be cooked in oils or other animal
fats. Like the grillardin, the friturier can handle anything from
meats to potatoes to vegetables.

•The entremetier station is where one would find the

vegetable chef. Unlike other stations that are managed by a
single chef, larger establishments may often choose to employ
two different chefs to work the entremetier station.

• A potager chef would be in charge of making any soups that

are on the menu and a legumier chef would be in charge of
preparing any vegetable dishes.
•The tournant is the all-purpose chef in the kitchen brigade. The role is
designed to move from station to station, assisting with any tasks, as
needed. The tournant, along with his commis, must have a broad
knowledge of the basic operations of each station, allowing him to step
in when another station member is absent or the workload approaches a
more hectic pace.

•The garde manger, also known as the pantry chef, is in charge of most

cold dishes on the menu. This includes various salads and cold
appetizers, such as pate, cheese spreads, or even tartars. The garde
manger is also in charge of making any large buffet services look
presentable. This is typically done with a variety of decorative
vegetables and other food items, particularly when they are carved or
molded into unique and artistic designs.  Ice carving is a garde manger
discipline that sets some specialists apart from their contemporaries.
•The boucher is in charge of preparing all meats and poultry
before they are delivered to their respective stations for
preparation in menu dishes. Also commonly referred to as a
butcher, the boucher may also handle fish and seafood
preparations as well.

•The patissier, also known as a pastry chef, is typically one of

the most beloved of all the station chefs, particularly for the
dishes he is charged with preparing. This station is responsible
for creating or preparing baked goods, such as breads and
pastries.  Sweet breads and croissants are the breakfast bounty
of pastry chefs, but sophisticated chocolates and petit fors
provide elegant proof that this is an artistic discipline.
• Executive Chef, also known by the term Chef de Cuisine, is the
professional pinnacle to which many chefs aspire. Chef’s are kitchen
managers so payroll, food-cost, personnel management, menu creation
and essentially everything that happens in the kitchen falls within their
scope of responsibility.

• Sous Chef, or Assistant Chef, is the right-hand to the Executive Chef.

 Sous Chefs manage a staff of assistant chefs, cooks and kitchen
workers, as well as creating dishes for the menu.
• Senior Chef, formally called Chef de Partie, is assigned one particular
menu specialty in which he or she excels.  Senior Chef directs the prep
work of kitchen staff and assistant cooks in his or her area.
• Demi Chef is very similar to Senior Chef. Customarily this
chef would specialize in one type of dish and perhaps direct
the prep work of staff key to that specialty. A good example
would be sushi chefs.

• Pastry Chefs are responsible for creating chocolates, breads,

and pastries that find their way to the dessert menu. They
work in concert with bakers, chocolatiers and others dessert
and pastry specialists.   Pastry chef colleges focus on
training for this delicious job option by offering pastry
classes alongside traditional chef’s courses.
A simple distinction between chef and cook:

A chef is trained to master culinary forms, but also to provide creative

innovation in menu, preparation and presentation.

A cook is trained to master forms of food preparation, but usually takes

close direction from a chef.