Chef de Cuisine

is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food

receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present.

prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade

is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as a demi-chef.

is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie.

works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station

are often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.

cleans dishes and utensils, and may be entrusted with basic preparatory jobs.

manages a team of cooks that roasts, broils, and deep fries dishes.

in larger kitchens, prepares grilled foods instead of the rôtisseur.

in larger kitchens, prepares fried foods instead of the rôtisseur.

prepares fish and seafood dishes.

prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.

in larger kitchens, reports to the entremetier and prepares the soups.

in larger kitchens, also reports to the entremetier and prepares the vegetable dishes.

is responsible for preparation of cold hors d'oeuvres, pâtés, terrines and aspics; prepares salads; organizes large buffet displays; and prepares charcuterie items.

moves throughout the kitchen, assisting other positions in kitchen.

prepares desserts and other meal-end sweets, and for locations without a boulanger, also prepares breads and other baked items; may also prepare pasta for the restaurant.

in larger restaurants, prepares candies and petits fours instead of the pâtissier

in larger restaurants, prepares frozen and cold desserts instead of the pâtissier.

Décorateur

in larger restaurants, prepares show pieces and specialty cakes instead of the pâtissier

in larger restaurants, prepares bread, cakes, and breakfast pastries instead of the pâtissier

fabricates meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items

takes orders from the dining room and distributes them to the various stations; may also be performed by the sous-chef de partie.

prepares the meal served to the restaurant staff

literally "kitchen boy" in larger restaurants, performs preparatory and auxiliary work for support