Chef saucier (sauce cook)
This chef de partie is responsible for the
cooking of all meat, poultry, game and offal dishes including their respective
garnishes and sauces, with the exception of grills and roasts which is the work
of the chef rotisseur. The
saucier’s responsibility will include
dishes for which cooking methods such as braising, pot-roasting, and boiling
are used. This chef is not responsible,
however, for sauces such as fish and sweet, which are made by the chef
poissonnier and chef patissier respectively. The saucier’s partie is the most
complex as it involves the greatest variety of dishes and , hence, is usually
regarded as the star party and the chef saucier as a senior person in the
brigade.
Chef
garde manger (larder cook)
This chef de partie is responsible for the
larder section of the kitchen which is usually a separate room adjoining the
main kitchen. The term larder denotes a
cold area (max 10 C) and therefore cooking does not usually take place
here. The responsibilities of the chef grade
manger include the storage of perishable foods, the preparation of meat and
fish prior to cooking and the use of fresh and cooked items to prepare salads,
sandwiches, hors-d’oeuvre and cold dishes. In large establishments the larder
may contain some of the following sub-sections with a chef in charge:
1. hors-d’oeuvre (hors-d’oeuvrier)
2. butcher (boucher)
3.
cold buffet (chef de froid)
The larder is usually the largest section of
the kitchen and because of the scope of work and range of responsibilities, the
larder chef has the status of a senior chef de partie.
Larder
The word larder has in professional kitchens
a much wider significance. The larder is
not simply a place where food is stored but a place where the raw materials for
cooking are prepared and dressed. In large establishments, the work is further
broken into sections.
Functions of Larder Department
The larder is a room set aside for the
storage of perishable foods, both raw and cooked, where food as meat, fish,
poultry and game are prepared and made ready for cooking. In this department
too, all cold items found on the menu, such as hors d’oeuvres, cold fish or
meat dishes, cold salads, etc. are
prepared and dressed. For these
functions to be effective, it is essential that;
1. The room be separate from the
kitchen situated in a cool place. At the
same time, it must be close to the kitchen to avoid undue running about between
the two departments which are closely interrelated.
2. It should be suitably lighted,
well-ventilated and sufficiently open to allow the staff to perform their
duties in a clean and efficient manner.
3. It must be equipped with the
necessary fittings. Plant machinery and tools in accordance with the volume and
or quality of the trade of the catering establishment in which it is situated.
Larder Control
If this department is to be run efficiently
and economically, it is essential that chef larder manager should exercise the
strictest possible control over the foodstuff received and stored in the
department. This involves:
1. Checking the quality and quantity
of all goods delivered tot he larder.
2. Ensuring that all food stuffs are
stored at the required temperature and they can be easily checked.
3. That the food is protected from
contamination by vermin.
4. That portion control is rigidly
carried out, e.g. given weight of meat, or fish or vegetables, etc. should always
produce the required number of portions of steaks, fish fillets, salads or hors
d’oeuvres.
5. That stocks of food are regularly
turned over.
6. That food is not overstocked.
7. That daily stock sheet kept by
each should be submitted to the chief larder manager at the end of the day to
enable him to write out his orders for the following day.
8. Obviously very effort must be
made to maintain highest possible standard of hygiene, to prevent any
deterioration in the food under his control.
Every precaution should be taken to discourage pilferage.
The Larder Chef, at a set time each day,
notifies the Chef, of stocks, of cooked or raw materials remaining.
Chef patissier
(pastry cook)
This chef de partie is responsible for the
preparation of all hot and cold sweets including cakes, pastries and all iced
confectionery. Very occasionally in large establishments a bakery is attached
under the responsibility of a baker (boulanger) and this has the added
advantage of producing a variety of bakery products which might not otherwise
be easily obtainable. In large
establishments this section will also include a specialist in ice-cream and
water ice making. There is considerable scope for very high levels of craft
skill to be employed in reproducing some of the difficult classics as well as
creating new dishes.
Chef poissonnier
(fish cook)
This chef de partie is responsible for the
cooking of all fish dishes. The scope of work is complex, with a range of
garnishes for fish dishes whether poached, shallow fried, braised, boiled, etc.
This section also prepares the butter sauces such as hollandaise.
Chef rotisseur
(roast cook)
This chef de partie is responsible for
roasting, grilling and deep frying. This
in fact gives rise to a range of dishes including some that would not be obvious.
The roast section is responsible for roasting meat, poultry and game with the
appropriate garnishes and gravies..
Chef potager (soup
cook)
This chef de partie is responsible for all
soups, egg and farinaceous dishes.
Chef entremettier
(vegetable cook)
This chef de partie is responsible for the
cooking of all vegetables including potatoes, with the exception of deep fried
items although, for some of these, the basic preparation is done by this
section. This partie also supplies other parties with vegetable garnishes. In
some establishments it is this section instead of the chef potager that makes
the egg and farinaceous dishes.
Chef tournant
(relief chef)
This is someone normally of chef de partie
status who takes over from the others on their days off.
Chef de nuit( night
cook)
This chef has chef departie status and is
responsible for the whole kitchen throughout the night, to deal with any orders
that might reach the kitchen via room service.
Chef de
Communard (staff cook )
This cook is responsible for the preparation
of staff meals, with the exception of management and certain other senior
staff. The special responsibilities of this section with its regular clientele,
is to pay due regard to palatability, nutritional balance and, most important
of all, variety.
Chef De Petit
De’juner (Breakfast chef)
This chef is not in charge of a partie but is
responsible solely for the cooking of breakfasts. The range of dishes cooked for breakfast is
quite varied, but not as varied as for lunches and dinners. This job is usually
regarded as a stepping stone to taking responsibility as, like the chef de
nuit, this chef will be in sole charge
of the kitchen for a proportion of time.
Chef
Grillardin (grill cook)
Deep frying includes French fried potatoes as
well as fish. Grilling includes plain grilled fish as well as meat, offal and
even lobster. There is sometimes a subsection for grilling under the chef
grillardin (grill chef) and this is apart from any grill room that might be
based in the establishment
Commis chef
(assistant chef)
Each chef de partie will have a number of
staff to assist according to the work load of the section. These assistant cooks are known as commis and
the most senior one on any partie will be referred to as first commis, the
next, person in seniority to the chef saucier is the first commis saucier, on
the vegetable section, the first commis entremettier etc.
In theory, anybody referred to as a commis
should be already trained. However, the
term is often used indiscriminately to denote anybody who is not a chef but who
does the cooking.
Aboyeur (kitchen
announcer)
The main function of the aboyeur is to call
out the food orders when they arrive at the hot plate and, at other times
assist the chef de cuisine and sous chefs, with some aspect of the
administration. The employment of an aboyeur is not as common now as years ago
and the function of calling orders is usually undertaken exclusively by the
sous chefs. Where aboyeur do exist the
role is normally given to a retired chef, whose knowledge of food and kitchen
procedures combine with the need for a lighter task than cooking.
Ancillary staff
In addition to the staff outlined above there
are many other functions apart from direct cookery which are performed by
specialists often described as ancillary staff
Le
Garcon De Cuisine (Kitchen porters (KPs) )
A number of kitchen porters are employed,
usually under a head kitchen porter, who is responsible to the chef de
cuisine. KPs (as they are known in
kitchen jargon) are responsible for the general cleaning of the kitchen and, as
the name suggests, for carrying things. It is noted that chefs are craftspeople
and always clear down their own work benches and stove tops. Good and reliable
kitchen porters are difficult to find and they therefore tend to enjoy a
certain prestige, particularly with the chef de cuisine.
Plongeur
(pot-washer)
In large establishments the washing up of
kitchen pots and other metal equipment is kept
separate from the washing up of plates, crockery, glass and silver
service, which is the responsibility of the dining room. In the French kitchen the pot-wash area is
known as the plongeur and the pot washers as plongeurs.
La filled Office
(Still room supervisor)
The still room is where hot drinks, toast and
butter portions are prepared and served.
Sometimes the glassware may be washed in the still room but this depends
upon the organisation of the particular establishment.
L’ Economat
(Storekeeper)
The storekeeper is responsible for the
storeroom and in large establishments will be assisted by one or two staff. It
is usual for perishable items to be kept near the larder with the storekeeper
responsible for the dry stores. This separation of stores control is necessary
because the perishable commodities need the supervision of a skilled chef. The
main duties of the stores are receiving, issuing and recording goods.
Apprentice (I’apprenti)
The apprentice is learning the
trade and is moved to each of the parties to gain knowledge of all the sections
in the kitchen. They are the trainer who work in the kitchen.
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