Martika Cook's Graduation Project

Key Terms

Chef-the executive chef(over sees all operations in kitchen)
Sous-chef-the under chef(second in command
Chef de Partie-the person in charge of the following kitchen positions:
Poissonier-the fish cook-including shell fish and their sauces
Rotisseur-the person responsible for roasted items
Saucier-the person responsible for sauteed items and different sauces(usually third person in command)
Grillardin-the grill cook
Potager-the soup and often stock cook
Entremetier-the vegetable cook
Friturier-the deep fry cook
Garde-Manager-the person who prepares cold savory items Boucher
The Butcher Commis-the common cook under one of the Chef de Partie
Tournant-rotating cook (replacement)
Patissier-the pastry chef/cook
Confiseur-the candy cook
Boulanger-The bread cook