Glossary of Terms

Brigade d’ Cuisine- Kitchen staff, designations and positions of the kitchen staff
Tournant- Roundsman, spare hand, the one who’s assisting other positions in the kitchen
Tourne- to turn
Entremetier- Entrée maker the one who’s in charge in plating foods and dishes
Grillardin- Grill cook
Friturier-Fry cook
Commi- Junior cook
Plongeur- Dishwasher
Kitchen Station- designated area in the kitchen where a particular task/cooking is done.
 West35 Kitchen Setup for Cooking Stations

Fryer1 Fryer2

Burner 1 Burner 2
Burner3 Burner4 Oven 5
Burner5 Burner6

Burner 7 Burner 8
Burner 9 Burner 10 Oven 4
Burner 11 Burner 12

Burner 13
Burner 14
Burner 15
Burner 16
Burner 17

Oven 1-3
Salamander and Grill

Burners 1-6= Starches, Veggies, Fish and Stocks Station

Burners 7-12= Meat Station ( for Beef, Chicken and Pork)
Burners 13-17= Sauces , for larger and bigger Pots and Pans
Ovens 1-3 = for Breads and Pizza Use
Ovens 4-5= Spares and for pre cooking large amounts of meats
Designated Preparation Areas and Tables

Garnish
and
Expediter Entrémetier,
Middle Station
holding

Salad area, Assembly table Plating and

Finishing Area
Table
d’Tournant
, Prep area
for cooking

Pizza Assembly, Dough Section