| A | B |
|---|
| Commitment to Service | The degree to which a foodservice professional can offer a quality product, as well as thorough customer satisfaction, is the degree to which they will succeed in providing excellent service. |
| Sense of Responsibility | The responsibility of a culinary professional includes respecting not just the customer and his or her needs but also the staff, food, equipment, and facility. |
| Sound Judgment | The ability to judge what is right and appropriate in each work situation is acquired throughout a lifetime of experience; good judgment ia a prerequisite for becoming and remaining a professional. |
| brigade system | instituted by Escoffier to streamline and simplify work in hotel kitchens. It served to eliminate the chaos and duplication of effort that could result when workers did not have clear-cut responsibilities. |
| Butcher (boucher) | is responsible for butchering meats, poultry, and occasionally fish. |
| Chef de Cuisine or Executive Chef | The chef who is responsible for all kitchen operations, including ordering, supervision of all stations, and development of menu items. |
| cold-foods chef, pantry chef (garde manger) | is responsible for preperation of salads, cold appetizers, pates, and the like. This is considered a seperate category of kitchen work. |
| commis or apprentice | works under a station chef to learn how the station operates and its responsibilities. |
| communard | prepares the meal served to staff at some point during the shift (also called the family meal). |
| expeditor (aboyeur) | accepts orders from the dining room and relays them to the various station chefs. This individual is the last person to see the plate before it leaves the kitchen. In some operations, this may be either the chef or sous chef. |
| fish chef (poissonier) | is responsible for fish items and their sauces, often including fish butchering. This position is sometimes combined with the saucier position. |
| fry chef (friturier) | is responsible for all fried foods. This position may be combined with the rotisseur position. |
| grill chef (grillardin) | is responsible for all grilled foods. This position may be combined with that of rotisseur. |
| pastry chef (patissier) | is responsible for baked items, pastries, and desserts. This chef frequently supervises a seperate kitchen area or a seperate shop in larger operations. |
| confiseur | prepares candies and petits fours. |
| boulanger | prepares unsweetened doughs, as for breads and rolls. |
| glacier | prepares frozen and cold desserts. |
| decorateur | prepares showpieces and special cakes. |
| roast chef (rotisseur) | is responsible for all roasted foods and related jus or other sauces. |
| roundsman (tournant) | swing cook who works as needed throughout the kitchen. |
| saute chef (saucier) | is responsible for all sauteed items and their sauces. This position is often considered the most demanding, responsible, and glamorous on the line. |
| sous chef | is second in command, answers to the chef, may be responsible for scheduling, fills in for the chef, and assists the station chefs (or line cooks) as necessary. |
| vegetable chef (entremetier) | is responsible for hot appetizers and frequently has responsibility for soups, vegetables, and pastas and other starches. This station may aslo be responsible for egg dishes. |
| back waiter (demi-chef de rang or commis de rang) | is generally the first position assigned to new dining room workers. This person clears plates between courses, fills water glasses and bread baskets, and assists the front waiter and/or captain as needed. |
| captain (chef d' etage) | deals most directly with the guests once they are seated. They explain the menu, answer any questions, and takes the order. They generally do any tableside food preperation. |
| dining room manager (maitre d' hotel) | is the person who holds the most responsibility for the front-of-the-house operation. They train all service personnel, oversees wine selection, works with the chef to determine the menu, and organizes seating throughout service. |
| front waiter (chef de rang) | ensures |
