http://en.wikipedia.org/wiki/Brigade_de_cuisine
{
Brigade de cuisine is a system of hierarchy found in restaurants and
hotels in France that employ extensive staff and are commonly referred
to as kitchen staff in English speaking countries.

The concept was developed by Georges Auguste Escoffier. This
structured team system delegates responsibilities to different
individuals who specialize in certain tasks.

[edit] List of positions
Below is an exhaustive list of the different members of the kitchen
brigade system. Only the largest of establishments would have an
extensive staff of this size. As noted under certain titles, certain
positions are combined into other positions when such a large staff is
unnecessary. Note that despite the use of "chef" in English as the
title for a cook, the word actually means "chief" or "head" in French.

Chef de cuisine (Kitchen chef; literally "chief of kitchen") -
Responsible for overall management of kitchen. They supervise staff,
create menus and new recipes with the assistance of the restaurant
manager, make purchases of raw food items, train apprentices and
maintain a sanitary and hygienic environment for the preparation of
food.[1]
Sous-chef de cuisine (Deputy kitchen chef; literally "sub-chief")) -
Receives orders directly from the chef de cuisine for the management
of the kitchen and often represents the chef de cuisine when he or she
is not present.[1]
Chef de partie (Senior chef; literally "chief of party" - party used
here as a group or military detail) - Responsible for managing a given
station in the kitchen where they specialize in preparing particular
dishes. Those who work in a lesser station are commonly referred to as
a demi-chef.[1]
Cuisinier (Cook) - This position is an independent one where they
usually prepare specific dishes in a station. They may also be
referred to as a cuisinier de partie.[1]
Commis (Junior cook) - Also works in a specific station, but reports
directly to the chef de partie and takes care of the tools for the
station.[1]
Apprenti(e) (Apprentice) - Many times they are students gaining
theoretical and practical training in school and work experience in
the kitchen. They perform preparatory work and/or cleaning work.[1]
Plongeur (Dishwasher) - Cleans dishes and utensils and may be
entrusted with basic preparatory jobs.[1]
Marmiton - (Pot and pan washer) In larger restaurants takes care of
all the pots and pans instead of the plongeur.[2]
Saucier (Saucemaker/Sauté cook) - Prepares sauces, warm hors
d'oeuvres, completes meat dishes and in smaller restaurants may work
on fish dishes and prepares sautéed items. This is one of the most
respected positions in the kitchen brigade, usually ranking just below
the chef and sous-chef.[1]
Rôtisseur (Roast cook) - Manages a team of cooks that roasts, broils
and deep fries dishes.[1]
Grillardin (Grill cook) - In a larger kitchen this person prepares the
grilled foods instead of the rôtisseur.[3]
Friturier (Fry cook) - In larger kitchens this person prepares fried
foods instead of the rôtisseur.[3]
Poissonnier (Fish cook) - Prepares fish and seafood dishes.[2]
Entremetier (Entrée preparer) - Prepares soups and other dishes not
involving meat or fish, including vegetable dishes and egg dishes.[1]
Potager (soup cook) - In larger kitchens this person reports to the
entremetier and prepares the soups.[3]
Legumier (Vegetable cook) - In larger kitchen this person also reports
to the entremetier and prepares the vegetable dishes.[3]
Garde manger (Pantry supervisor; literally "food keeper") -
responsible for preparation of cold hors d'oeuvres, prepares salads,
organizes large buffet displays and prepares charcuterie items.[1]
Tournant (Spare hand/ roundsman) - Moves throughout kitchen assisting
other positions in kitchen
Ptissier (Pastry cook) - Prepares desserts and other meal end sweets
and for locations without a boulanger also prepares breads and other
baked items. They may also prepare pasta for the restaurant.[2]
Confiseur - Prepares candies and petits fours in larger restaurants
instead of the ptissier.[3]
Glacier - Prepares frozen and cold desserts in larger restaurants
instead of the ptissier.[3]
Décorateur - Prepares show pieces and specialty cakes in larger
restaurants instead of the ptissier.[3]
Boulanger (Baker) - Prepares bread, cakes and breakfast pastries in
larger restaurants instead of the ptissier.[2]
Boucher (Butcher) - butchers meats, poultry and sometimes fish. May
also be in charge of breading meat and fish items.[3]
Aboyeur (Announcer/ expediter) - Takes orders from dining room and
distributes them to the various stations. This position may also be
performed by the sous-chef de partie.[3]
Communard - Prepares the meal served to the restaurant staff.[3]
Garçon de cuisine (literally "kitchen boy") - Performs preparatory and
auxiliary work for support in larger restaurants.[2]
}

On Apr 22, 10:40*pm, A Moose In Love >
wrote:
> http://en.wikipedia.org/wiki/Brigade_de_cuisine
> {
> Brigade de cuisine is a system of hierarchy found in restaurants and
> hotels in France that employ extensive staff and are commonly referred
> to as kitchen staff in English speaking countries.
>
>
Snip.

Proper spacing between subjects/paragraphs is a wonderful thing.

On Apr 22, 11:57*pm, itsjoannotjoann >
wrote:
> On Apr 22, 10:40*pm, A Moose In Love >
> wrote:>http://en.wikipedia.org/wiki/Brigade_de_cuisine
> > {
> > Brigade de cuisine is a system of hierarchy found in restaurants and
> > hotels in France that employ extensive staff and are commonly referred
> > to as kitchen staff in English speaking countries.
>
> Snip.
>
> Proper spacing between subjects/paragraphs is a wonderful thing.

anal alert!

On Thu, 22 Apr 2010 20:57:02 -0700 (PDT), itsjoannotjoann
> wrote:

>On Apr 22, 10:40*pm, A Moose In Love >
>wrote:
>> http://en.wikipedia.org/wiki/Brigade_de_cuisine
>> {
>> Brigade de cuisine is a system of hierarchy found in restaurants and
>> hotels in France that employ extensive staff and are commonly referred
>> to as kitchen staff in English speaking countries.
>>
>>
>Snip.
>
>Proper spacing between subjects/paragraphs is a wonderful thing.

Referred to in another ng as a "wall of text," looks like the maroon
just cut and pasted a random selection from wikipedia for no apparent
reason.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Apr 23, 8:56*pm, Terry Pulliam Burd > wrote:
> On Thu, 22 Apr 2010 20:57:02 -0700 (PDT), itsjoannotjoann
>
> > wrote:
> >On Apr 22, 10:40*pm, A Moose In Love >
> >wrote:
> >>http://en.wikipedia.org/wiki/Brigade_de_cuisine
> >> {
> >> Brigade de cuisine is a system of hierarchy found in restaurants and
> >> hotels in France that employ extensive staff and are commonly referred
> >> to as kitchen staff in English speaking countries.
>
> >Snip.
>
> >Proper spacing between subjects/paragraphs is a wonderful thing.
>
> Referred to in another ng as a "wall of text," looks like the maroon
> just cut and pasted a random selection from wikipedia for no apparent
> reason.
>

that's a double plus good intelligent comment. i'll bet you
considered yourself a chef and now you are insulted.
any other chefs here?


> Terry "Squeaks" Pulliam Burd
>
> --
>
> "If the soup had been as warm as the wine,
> if the wine had been as old as the turkey,
> and if the turkey had had a breast like the maid,
> it would have been a swell dinner." Duncan Hines
>
> To reply, remove "spambot" and replace it with "cox"