Table of Contents
What is the duties and responsibilities of grillardin?
The grillardin is the grill cook. He’s responsible for all grilled foods, as well as preparing and searing meats that are going to be roasted or braised.
What is a chef de Tournant?
Chef de Tournant (Roundsman/Swing Cook/Relief Cook) – This person does not have a specific job, but rather fills in as and when needed at different stations.
What does a Poissonnier do?
The Poissonnier, or the Fish Cook, is responsible for preparing all seafood in the kitchen, including stocks and soups. In the absence of a Saucier, they may be expected to prepare any sauces that should accompany the fish.
What does a Friturier chef do?
Fry chef (aka friturier) – This individual specialises in the preparation of fried food items. Grill chef (aka grillardin) – As the name implies, the master of all foods that require grilling. Pantry chef (aka garde manger) – A pantry chef is responsible for the preparation of cold dishes, such as salads and pâtés.
What is the role of Friturier?
The friturier, more commonly known as the fry cook, handles any foods that must be cooked in oils or other animal fats. Like the grillardin, the friturier can handle anything from meats to potatoes to vegetables. The entremetier station is where one would find the vegetable chef.
What is grillardin?
Grill chef (aka grillardin) – As the name implies, the master of all foods that require grilling. Pantry chef (aka garde manger) – A pantry chef is responsible for the preparation of cold dishes, such as salads and pâtés.
What is a second chef called?
The Sous Chef
The Sous Chef is second in command of the kitchen. The Sous Chef takes on much of the responsibilities of running the kitchen as the Head Chef has a more overarching role. They direct how food is presented on the plate and are the person behind food quality control.
What is a Level 1 Cook?
‘Cook Grade 1’ means an employee who carries out cooking of breakfasts and snacks, baking, pastry cooking, or butchering. ‘Cook Grade 2’ shall mean an employee who has the appropriate level of training and who performs cooking duties such as baking, pastry cooking, or butchering.
Is the grillardin The Perfect Chef?
There are just enough chefs in the rare, perfect kitchen. While it’s important to know the difference between the head chef, sous-chef and chef de cuisine, in these summer months, let’s give it up for the the grillardin. The grillardin is the grill cook.
What is the job description of a grilling chef?
He’s responsible for all grilled foods, as well as preparing and searing meats that are going to be roasted or braised. Any questions regarding animal protein, ask this dude.
Who is the chef de partie of a restaurant?
There is no single chef de partie. A chef de partie is in charge of a particular station in the kitchen. Each chef de partie might have one or more cuisiniers, commis or apprentices working directly under him. The cuisiniers are cooks. They are responsible for preparing specific dishes at a specific station.
What is the difference between a legumier and garde manger chef?
The legumier is the vegetable chef and in charge of gratins, pilafs, braises and other hot vegetable side dishes The garde manger chef was in charge of all cold preparations, from gazpacho to charcuterie, and salads to pates.
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