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Chef career descriptions - positions

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1. The chef is the person in charge of the kitchen. In large establishments this person has the title of executive chef. The executive chef is a manager who is responsible for all aspects of food production, including menu planning, purchasing, costing, and planning work schedules.

2. The sous chef (soo schef) is directly in charge of production. Because the executive chef's responsibilities require spending a great deal of time in the office, the sous chef takes command of the actual production and the minute-by-minute supervision of the staff.
Both the sous chef and executive chef have had many years of experience in all stations of the kitchen.

3. The station chefs or chefs de partie are in charge of particular areas of production. The following are the most important station chefs:

a) The sauce chef or saucier (so-see-ay) prepares sauces, stews, and hot hors d'oeuvres, and sautés foods to order. This is usually the highest position of all the stations.

b) The fish cook or poissonier (pwah-so-nyay) prepares fish dishes. (This station may be handled by the saucier in some kitchens.)

c) The vegetable cook or entremetier (awn-truh-met-yay) prepares vegetables, soups, starches, and eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook, and the soup cook.

d) The roast cook or rotisseur (ro-tee-sur) prepares roasted and braised meats and their gravies and broils meats and other items to order. A large kitchen may have a separate broiler cook or grillardin (gree-ar-dan) to handle the broiled items. The broiler cook may also prepare deep-fried meats and fish.

e) The pantry chef or garde manger (gard-mawn-zhay) is responsible for cold foods, including salads and dressings, patés, cold hors d'oeuvres, and buffet items.

f) The pastry chef or patissier (pa-tees-syay) prepares pastries and desserts.

g) The relief cook, swing cook, or tournant (toor-nawn) replaces other station heads.

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