Chapter 3 Workstations in the Professional Kitchen 53
3-2 Continued.
Brigade System
Workstation Positions Duties
Garde manger
(gahrd mohn-ZHAY)
The garde manger is in charge of the cold food station. This position makes
salads, dressing, fruit plates, and many types of cold appetizers and buffet
platters.
Butcher The butcher cuts and trims meats and poultry for other stations in the kitchen.
Rotisseur
(roh-teess-UHR)
This position is charged with roasting meats and poultry and preparing pan sauces
or gravies to accompany them. The rotisseur also carves these roasted items.
Grill cook All grilled and broiled meats, poultry, and fi sh are cooked by this staff member.
Fry cook Deep-fried items are prepared and cooked by the fry cook. Since grilled items
often have deep-fried garnishes, some kitchens combine the jobs of grill cook and
fry cook.
Entremetier
(ehn-treh-meh-tee YAY)
The entremetier oversees the preparation and cooking of vegetables, starches,
egg dishes, and hot appetizers.
Potager
(poh-tahj-AY)
The potager makes all stocks, soups, and mother sauces.
Légumier
(lay-goo-mee-YAY)
The légumier prepares and cooks vegetables. In some kitchens, the tasks of the
potager and légumier are combined and known as the preparation station.
Pastry chef The pastry chef is the head of the baking and pastry department. He or she
oversees the work of specialists in that station.
Pastry cook Pastry cooks prepare primarily sweets and pastries. These cooks work in the
bakeshop during the daytime.
Baker The baker makes breads. Duties of a baker may also include breakfast pastries.
Bakers typically work during the night and early morning hours so breads are fresh
for the beginning of the workday.
Decorator Many bakeshops have a specialist who decorates cakes and pastries. The
decorator also makes chocolate carvings or sugar sculptures for pastry displays.
This job requires artistic ability.
Tournant
(toor-NAHN)
The tournant is also called the swing chef or roundsman. This position fi lls in
for other staff members on their days off. A versatile and talented individual is
required to perform a different job each day.
Commis
(koh MEE)
In addition to cooks, a department may also have one or more commis (koh MEE)
or “assistants.”
Communard
(com-muh-NAHR)
In large operations, one person is assigned the task of preparing meals for the
staff. This position is referred to as the communard.
Expeditor In restaurants, the expeditor reads the servers’ food orders to the cooks. This
position then organizes the fi nished dishes so servers can deliver them promptly.