Other Kitchen Staff

Other Kitchen Staff - Baker , Confectioner , Cold Dessert Chef , Sauté Chef , Butcher , Fish Chef , Entrée Chef , Soup Chef , Vegetable Chef


Baker: Tasks include making breads, viennoiseries, breakfast pastries, and cakes. Works under the pastry chef in large professional kitchens. 

Confectioner: Specialized pastry chef who creates candies and petits fours in larger professional kitchens.

Cold Dessert Chef: Responsible for preparing cold and frozen desserts. Works on a team managed by the head pâtissier.

Sauté Chef: Prepares sauces and sautéed foods and dishes. The saucier is normally considered to be the top chef or highest position in a station kitchen.

Butcher: Primarily butchers meats and poultry and is also responsible for breading these food items. The butcher may sometimes also work with fish (though this task is usually that of the poissonier).

Fish Chef: As the title indicates, the poissonier is charged with preparing seafood dishes (both fish and shellfish), from butchering the fish to making the sauce, if the dish calls for one. 

Entrée Chef: Serves as the combined position of the potager and legumier in less specialized kitchens and is therefore responsible for both vegetable items and soups. Generally prepares dishes which do not involve meat, poultry or fish as ingredients, though is tasked with making egg dishes. 

Soup Chef: Prepares all soups and stocks. Often works with and assists the saucier. 

Vegetable Chef: Position responsible for preparing vegetables and starches, such as pasta and potatoes.