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 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 chefsware responsible for sautéed items chefsware and many different sauces. Traditionally, it is the third person in command, just under the sous-chef.Grillardin: The grill cook. Potager: The soup 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 chefsware 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. Confiseur: The candy cook. Boulanger: The bread cook. Next time, in Culinary, chefsware we will discuss the most important cook''s tool--knives. See you in class next week and keep chefsware cooking because practice (and mistakes) makes perfect!

Our first class session of culinary will answer a subject that many of our chefsware have been asking about--what the different positions or divisions of the kitchen are. We will define each of the classical kitchen chefsware positions. Not every professional kitchen has a different person for each of these positions (i.e. in smaller establishments often one cook might perform the responsibilities of several different stations chefsware or positions). Chef: The term literally means "the chief" in Every kitchen has a chef or executive chef who is responsible for the operations of the entire kitchen. (A commonly misused term not every cook is a chef.)