Sous-Chef: This position means "the under chief" in This is person is second in command and takes responsibility for the kitchen operations if the chef is absent. chef Chef de Partie: The person in charge of any of the following kitchen positions: Poissonier: The fish cook--all fish and shellfish items and their sauces. Rotisseur: The person responsible for roasted items. Saucier: The person apparel responsible for sautéed items and many different chef sauces. Traditionally, apparel and chef it is the third person in command, just under the sous-chef.Grillardin: The grill cook. Potager: The soup apparel and often stock cook. Entremetier: The vegetable cook. Friturier: The deep fry cook. Garde-Manger: The person who prepares cold savory items Boucher. The Butcher Commis: The common cook under one of the Chef de Partie. This level of cook comprises the bulk of the kitchen staff. Tournant: A cook who rotates throughout the entire kitchen where needed (i.e. to replace a sick employee). Patissier: The pastry chef/cook, often under the direction of the chef. chef Confiseur: The candy cook. Boulanger: The bread cook. Next time, in Culinary, we will discuss the most important cook''s tool--knives. See you in class next week and keep cooking apparel because practice (and mistakes) makes perfect!

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