The Chef's Titles in Kitchens

What are the different positions of the kitchen?

Chef: The term means "Chief" in French. The Chef is responsible for the entire operations of the kitchen. (There is a COMMON MISTAKE in English: Not all cooks are chefs. A cook is not a chef, but a chef can be a cook.

Sous Chef:  This term means, "under-chief" in French. The Sous Chef is the second chef and takes responsibilities when the Chef is not around.

Chef de Partie: The Chef de Partie is in charge of certain stations.

Poisonnier:  This person is in charge of the fish station. He is responsible for all the fish, shellfish, and their sauces.

Rotisseur:  Responsible for roasted items.

Saucier:  In charge of saute items. He is usually the third chef in command.

Grillardin:  The grill chef.

Potager:  The soup and stock cook.

Entremetier:  The vegetable cook.

Friturier:  The deep fry cook.

Garde-Manger: This chef is in charge of the delicate cold items.

Tournant:  The cook who is often referred to as the "utility guy." He can work any station in the kitchen and is needed when a kitchen worker is not in.

Patisserie:  The Pastry Chef.