Teacher Resource

KITCHEN BRIGADE MATCHING ACTIVITY

kitchen managers - payroll, food-
cost, personnel management,
menu creation and essentially
Executive Chef Chef de Cuisine everything that happens in the
kitchen falls within their scope
of responsibility

the right-hand to the Executive

Chef - manages a staff of assistant
Sous Chef Assistant Chef chefs, cooks and kitchen workers,
as well as creating dishes
for the menu

assigned one particular menu

Chef de Partie Line or Station Chef specialty in which he or she excels

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KITCHEN BRIGADE MATCHING ACTIVITY

responsible for a variety of tasks,

Saucier Sauce Cook such as sautéing foods and
preparing soups and stews

responsible for the preparation of

Poissonier Fish Cook all fish dishes in the kitchen

responsible for any foods that

Grillardin Grill Cook must be grilled

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Teacher Resource

KITCHEN BRIGADE MATCHING ACTIVITY

handles any foods that must be

Friturier Fry Cook cooked in oils or other animal fats

is in charge of preparing any

Rotisseur Roast Cook roasted or braised meats
on the menu

In charge of all of the

Entremetier Vegetable Cook vegetables dishes

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Teacher Resource

KITCHEN BRIGADE MATCHING ACTIVITY

in charge of making any soups that

Potager Soup Cook are on the menu

the all-purpose chef in the kitchen -

this role is designed to move from
Tournant Swing Cook station to station, assisting with
any tasks, as needed

in charge of most cold dishes on

the menu - includes various salads
Garde Manager Pantry Chef and cold appetizers, such as pate,
cheese spreads or even tartars

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Teacher Resource

KITCHEN BRIGADE MATCHING ACTIVITY

responsible for creating or

Patissier Pastry Chef preparing baked goods, such as
breads and pastries

in charge of preparing all meats

and poultry before they are
Boucher Butcher delivered to their respective
stations for preparation
in menu dishes

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Famous Chefs and Entrepreneurs in the Food Industry
Copyright © Texas Education Agency, 2015. All rights reserved.