TGS

• Kitchen

  -One of the most essential part of department.
• Three important personell in kitchen :Executive chef ,Sous chef, and chef de partie
• Executive chef also called as a "chef de cuisine"
• Sous chef "under" french word
• Sous chef is the second in command in kitchen
• Chef de partie also called as "line chef"
• George auguste escoffier is a french chef
• Geogre auguste escoffier also known as" the king of chefs and the chef of kings
• Cuisine(Kitchen Brigade) - a system of hierarchy found in restaurants and hotels
• Cuisinier(kwizeen-ay)-is an independent position , usually preparing specific dishes in a station (cuisinier de partie)
• Commis(junior cook)(commi)-refers to the one who works in a specific station,but reports directly to the chef de partie and take cares of tools for the station
• Apprentice-also known as prep cook. This maybe students.
• Plongeur (plon-ju)-refers to the one who cleans dishes and untensils
• Saucier (sau-see-ay)-prepares sauces and hors d' oevures, completes meat dishes ,and in a small restaurants ,may work on fish dishes and sauteed items.
• Rotisseur (ro-lee-sur)-manages the team of cooks roasts,broils and deep-frieds dishes
• Grillardin (gri-lar-dan)- in a larger kitchen prepares grilled foods.
• Friturier(fri -tur-ei)- in a larger kitchen prepares fried foods
• Entremetier (unh-tre-met-ay )-prepares soups and other dishes NOT involving meat or fish, prepares vegetables and egg dishes
• Potager(soup cook)(po-ta-jay)- in larger kitchens , reports to entremetier and prepares soup
• Legumier(vegetable cook)(le-gu-may)- in larger kitchens,also reports to entremetier and prepares the vegetables dishes
• Garde manger(food keeper)(gard mon-zhay)-responsible for preparation of cold hors d' oeuvre,pates, terrins and aspics: prepares salad.
• Tournant (roundsman)(tur-nant)-moves throughout the kitchen , assisting other position in the kitchen.
• Patissier(pasty chef)(pat-iss-ay)-prepares desserts and other meal-end sweets.
• Boulanger (baker)(bou-lan-jay)-prepares bread cakes,and breakfast pastries.
• Boucher(butcher)(bou-zhay)- butchers meats, poultry and sometimes fish.
• Aboyuer(announcer)-takes orders form dining room and distributes them to various stations
• Garcon de cuisine (kitchen boy)(gar-kon de kwi-zheen)- performs preparatory and auxiliary work for support.Run errands for the kitchen