Line Cooks – Essential To a Chef’s Career
Line cooks are responsible for the cooking duties at different stations, for example vegetables, deserts etc. They fall under the charge of the chef de partie and have their own hierarchy in a cooking establishment
SAUTE CHEF or saucier is responsible for all the sautéed items and their sauce. They have the highest position of all the stations.
FISH CHEF or poissonier does the butchering of fish and prepares dishes with appropriate sauce.
ROAST CHEF prepares roasted and braised meats and their sauces.
GRILL CHEF or grillardin prepares all the grilled food
FRY CHEF or friturier are responsible for frying food.
VEGETABLE CHEF prepares hot appetizers and often prepares vegetables, soups, pastas and starches.
PANTRY CHEF prepares cold foods like salads, appetizers or pates.
PASTRY CHEF prepares baked goods, pastries and deserts.
ROUNDSMAN or tournant is also known as the swing-cook and helps where needed
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