Kitchen Brigade Matching Activity

Home , Chef de cuisine, Chef de partie, Saucier

Teacher Resource

KITCHEN BRIGADE MATCHING ACTIVITY

kitchen managers - payroll, food- cost, personnel management, menu creation and essentially Executive Chef Chef de Cuisine everything that happens in the kitchen falls within their scope of responsibility

the right-hand to the Executive Chef - manages a staff of assistant Sous Chef Assistant Chef chefs, cooks and kitchen workers, as well as creating dishes for the menu

assigned one particular menu Chef de Partie Line or Station Chef specialty in which he or she excels

Page

KITCHEN BRIGADE MATCHING ACTIVITY

responsible for a variety of tasks, Saucier Sauce Cook such as sautéing foods and preparing soups and stews

responsible for the preparation of Poissonier Fish Cook all fish dishes in the kitchen

responsible for any foods that Grillardin Grill Cook must be grilled

Page

KITCHEN BRIGADE MATCHING ACTIVITY

handles any foods that must be Friturier Fry Cook cooked in oils or other animal fats

is in charge of preparing any Rotisseur Roast Cook roasted or braised meats on the menu

In charge of all of the Entremetier Vegetable Cook vegetables dishes

Page

KITCHEN BRIGADE MATCHING ACTIVITY

in charge of making any soups that Potager Soup Cook are on the menu

the all-purpose chef in the kitchen - this role is designed to move from Tournant Swing Cook station to station, assisting with any tasks, as needed

in charge of most cold dishes on the menu - includes various salads Garde Manager Pantry Chef and cold appetizers, such as pate, cheese spreads or even tartars

Page

KITCHEN BRIGADE MATCHING ACTIVITY

responsible for creating or Patissier Pastry Chef preparing baked goods, such as breads and pastries

in charge of preparing all meats and poultry before they are Boucher Butcher delivered to their respective stations for preparation in menu dishes

Page