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Station Chefs or Chef De Partie • Commis I (ko mi) / 1st Cook or Senior Cook -
Highly skilled cook in thesection. He constantly
• Sauce Chef/Saucier (so see ay)- prepare sauces, double check the job of the Commis II and III.
stews and hot hors d’ouvres and sautés foods
for order. • Commis II / 2nd Cook or Junior Cook
• Soup Cook/Potager (po ta zhay) – responsible • Commis III / 3rd Cook or Helper
for the preparation of soups and stocks
• Is the lowest position in the kitchen
• Vegetable cook/Entremetier (awn truh met organizational chart. He does the basic
yay)-prepares vegetables, soups, starches and preparation in his section and assists the
eggs Commis II I the food preparation.