<Dl> <Dt> Chef de cuisine ( kitchen chef ; `` chief of the kitchen '' ) </Dt> <Dd> is responsible for overall management of kitchen ; supervises staff , creates menus and new recipes with the assistance of the restaurant manager , makes purchases of raw food items , trains apprentices , and maintains a sanitary and hygienic environment for the preparation of food . </Dd> <Dt> Sous - chef de cuisine ( deputy / second kitchen chef ; `` under chief '' ) </Dt> <Dd> receives orders directly from the chef de cuisine for the management of the kitchen , and often serves as the representative when the chef de cuisine is not present . </Dd> <Dt> Saucier ( saucemaker / sauté cook ) </Dt> <Dd> prepares sauces and warm hors d'oeuvres , completes meat dishes , and in smaller restaurants , may work on fish dishes and prepare sautéed items . This is one of the most respected positions in the kitchen brigade . </Dd> <Dt> Chef de partie ( senior chef ; `` chief of the group '' ) </Dt> <Dd> is responsible for managing a given station in the kitchen , specializing in preparing particular dishes there . Those who work in a lesser station are commonly referred to as a demi - chef . </Dd> <Dt> Cuisinier ( cook ) </Dt> <Dd> is an independent position , usually preparing specific dishes in a station ; may also be referred to as a cuisinier de partie . </Dd> <Dt> Commis ( junior cook ) </Dt> <Dd> also works in a specific station , but reports directly to the chef de partie and takes care of the tools for the station . </Dd> <Dt> Apprenti ( e ) ( apprentice ) </Dt> <Dd> are often students gaining theoretical and practical training in school and work experience in the kitchen . They perform preparatory work and / or cleaning work . </Dd> <Dt> Plongeur ( dishwasher or kitchen porter ) </Dt> <Dd> cleans dishes and utensils , and may be entrusted with basic preparatory jobs . <Dl> <Dt> Marmiton ( pot and pan washer , also known as kitchen porter ) </Dt> <Dd> in larger restaurants , takes care of all the pots and pans instead of the plongeur . </Dd> </Dl> </Dd> </Dl>
<Dl> <Dt> Chef de cuisine ( kitchen chef ; `` chief of the kitchen '' ) </Dt> <Dd> is responsible for overall management of kitchen ; supervises staff , creates menus and new recipes with the assistance of the restaurant manager , makes purchases of raw food items , trains apprentices , and maintains a sanitary and hygienic environment for the preparation of food . </Dd> <Dt> Sous - chef de cuisine ( deputy / second kitchen chef ; `` under chief '' ) </Dt> <Dd> receives orders directly from the chef de cuisine for the management of the kitchen , and often serves as the representative when the chef de cuisine is not present . </Dd> <Dt> Saucier ( saucemaker / sauté cook ) </Dt> <Dd> prepares sauces and warm hors d'oeuvres , completes meat dishes , and in smaller restaurants , may work on fish dishes and prepare sautéed items . This is one of the most respected positions in the kitchen brigade . </Dd> <Dt> Chef de partie ( senior chef ; `` chief of the group '' ) </Dt> <Dd> is responsible for managing a given station in the kitchen , specializing in preparing particular dishes there . Those who work in a lesser station are commonly referred to as a demi - chef . </Dd> <Dt> Cuisinier ( cook ) </Dt> <Dd> is an independent position , usually preparing specific dishes in a station ; may also be referred to as a cuisinier de partie . </Dd> <Dt> Commis ( junior cook ) </Dt> <Dd> also works in a specific station , but reports directly to the chef de partie and takes care of the tools for the station . </Dd> <Dt> Apprenti ( e ) ( apprentice ) </Dt> <Dd> are often students gaining theoretical and practical training in school and work experience in the kitchen . They perform preparatory work and / or cleaning work . </Dd> <Dt> Plongeur ( dishwasher or kitchen porter ) </Dt> <Dd> cleans dishes and utensils , and may be entrusted with basic preparatory jobs . <Dl> <Dt> Marmiton ( pot and pan washer , also known as kitchen porter ) </Dt> <Dd> in larger restaurants , takes care of all the pots and pans instead of the plongeur . </Dd> </Dl> </Dd> </Dl>
who takes over in the absence of the chef de cuisine
who takes over in the absence of the chef de cuisine
Sous - chef de cuisine
Sous - chef de cuisine