Kitchen Brigade

In the kitchen brigade system who is in charge of the kitchen?

• Commis

• Executive Chef

• Sous Chef

• Grade Manager.

Line cooks and station cooks are entry level positions

• True

• False

The Pastry chef is responsible for making

• Cold Platters

• Pasta Dishes

• Baked goods

• Butchering Meat

What type of chef made this dish?

• Pastry chef

• Grill Chef

• Garde Manger

• Sauce Chef

This person is responsible for sauces.

• Grill Chef

• Sous Chef

• Pastry Chef

• Saucier.

This person prepares fish and seafood dishes.

• Poissonnier

• Entremetier

• Garde manger

• Potager

Novice chefs who work to support a chef de partie in a commercial kitchen.

• Executive Chef

• Commis

• Sous Chef

• Boulanger

Butchers meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items.

• Boucher

• Commis

• Sous Chef

• Boulanger