2019 Raddish Page 1
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1 2019 Raddish Page 1
2 2019 Raddish Page 2
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9 YOUNGER STUDENTS 2019 Raddish Page 9
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12 OLDER STUDENTS 2019 Raddish Page 12
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25 The Kitchen Brigade Chef de Cuisine Respnsible fr all kitchen peratins, including rdering, supervisin f all statins, and creating the menu. Sus Chef The under chef (secnd in cmmand); answers t the chef, fills in fr the chef, and assists the statin chefs as necessary. Chefs de Partie (statin chefs): Saucier (sauté chef) respnsible fr sautéed items and their sauces. This psitin is ften cnsidered the mst demanding and glamrus n the line. Pissinier (fish chef) respnsible fr fish items, including fish butchering, and their sauces.
26 Rôtisseur (rast chef) respnsible fr rasted fds and their sauces. Grillardin (grill chef) respnsible fr grilled fds. Fritteurier (fry chef) respnsible fr fried fds. Entremetier (vegetable chef) respnsible fr sups, vegetables, pastas, and starches. In sme kitchens this jb might be separated int a ptager (sup chef), and legumier (vegetable chef). Garde manger (cld fd chef r pantry chef) respnsible fr preparatin f cld fds like salads, cld appetizers, and pâtés. Bucher (butcher) respnsible fr butchering meats, pultry, and ccasinally fish. Pâtissier (pastry chef) respnsible fr baked items, pastries, and desserts. The pastry chef ften supervises a separate kitchen area and wuld therefre be equal t the sus chef in their wn sectin. This psitin may be further brken dwn int: Cnfiseur respnsible fr candies and petit furs. Bulanger respnsible fr unsweetened dughs like bread and rlls. Glacier respnsible fr frzen and cld desserts. Décrateur respnsible fr shwpieces and special cakes. Abyeur (expediter r annuncer) respnsible fr accepting rders frm the dining rm and relaying them t the varius statin chefs. This persn is the last persn t see the plate befre it leaves the kitchen it s their jb t ensure everything lks great! Cmmunard respnsible fr cking a meal fr the kitchen staff. Under all f these statin chefs are: Cmmis (line ck) respnsible fr fd preparatin wrk and basic cking under the supervisin f a chef de partie. Apprentice respnsible fr cleaning and prep wrk; wrking t gain experience. Plngeur (dishwasher) respnsible fr washing dishes.
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A set of rules as the source of law can only be ordered, clear, unambiguous and comprehensive.
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