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Unit 3. Staffing and Internal Organization
Read the following information and translate it:
1.1 Typical Stations and responsibilities in the classical kitchen brigade system
| Station | Responsibilities |
| Executive chef (or chef de cuisine) | Responsible for all kitchen operations, including ordering, supervision of all stations, and development of menu items |
| Sous (under) chef | Second in command, answers to the chef, may be responsible for scheduling, fills in for the chef, and assists the station chefs (or line cooks) as necessary |
| Station chefs (or chefs de partie) | Line cooks, often with specialized functions such as banquet chef |
| Saute' station (or saucier) | Responsible for all sauteed items and their sauces |
| Fish station (or poissonier) | Responsible for fish items, often including fish butchering, and their sauces |
| Roast station (or rotisseur) | Responsible for all roasted foods and related jus and other sauces |
| Grill station (or grillardin) | Responsible for all grilled foods and often boiled foods as well |
| Fry station (or friturier) | Responsible for all fried foods. This position is often combined with rotisseur |
| Vegetable station (or entremetier) | Responsible for hot appetizers, and often egg dishes. Frequently this station has responsibility for soups and vegetables, starches and pastas. In the traditional bragde system, soups are prepared by the soup station or potager and vegatables by the legumier |
| Roundsman (or tournant) | Swing cook; works as needed throughout the kitchen |
| Pantry chef (or garde manger) | Responsible for cold food preparation, including salads, cold appetizers and pate's |
| Butcher (or boucher) | Responsible for butchering meats, poultry, and occasionally fish |
| Pastry chef (or patisser) | Responsible for baked items, pastries and desserts |
| Expeditor (or aboyeur) | Accepts orders from the dining room and relays them to the various station chefs |
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