In the previous section, we explained the hierarchy of the commercial kitchen and the roles at the top. However, in a kitchen serving hundreds or even thousands of people, each area needs a chef who is solely responsible for a particular task and is the absolute expert in that task. If you are unsure who the Coup de main is or what the Plongeur does, read on!
HIDEG KONYHA
Garde manager
Like most of the restaurant world, Garde Manger is a French term. „Garde” means „guard” and „manger” simply means „to eat”. That is, a Garde Manger is someone who supervises the food and prepares dishes such as fish, seafood, poultry, game and wild fowl. They are also responsible for creations made from gelatine or pâtés, as well as salads and cold dishes.
Hors d'Ouvrier- starter
Let's move on to the next French term: hors d'œuvre. Hors d'œuvre means appetizer, so this is the domain of the hors d'œuvre chef. As the name suggests, it deals with all things related to hors d'œuvre. Cold sauces, marinades, salads, etc. The Hors d'Ouvrier supports the Garde Manger in large and exceptional kitchens because, unsurprisingly, its tasks are usually the responsibility of the Garde Manger anyway.
MELEG KONYHA
What would a warm kitchen be without sauces and side dishes? None, of course! That's why Saucier and Entremetier are in charge here, but you'll also find many other positions and professionals alongside them.
Saucier - Sauce maker
The sauce maker is the professional who makes the sauces, stocks and broths ensure the preparation of. He also handles meat and seafood in smaller kitchens. In commercial kitchens, things are usually very different. To work effectively in this environment, you need a chef with many special skills. Preparation techniques are the alpha and omega of the kitchen. It's not just about cooking or baking, but also about creating different flavours, textures and combining food structures is.
Entremetier and Légumier - Köretséf
The position of entremetier, or "gourmet chef", is an absolute trend in the kitchen today, thanks to the growing demand for vegetarian and vegan dishes. This is particularly true for the Légumier, or vegetable chef. They are the real experts, but in most cases the Entremetier does the job, given that he is responsible for all the side dishes anyway.
Confectionery
Patisserie is also a French term. “Patisser” means “to knead” or “to bake a cake”. It is a very important part of gastronomy, as the perfect meal is dessert can't end without it, can it? Needless to say, this also requires real professionalism. The Pattisier, or pastry chef, plays the absolute leading role in the dessert department and as such is responsible for all desserts. Alongside them are the baker, or Boulanger, the Confiseur, or dessert chef, and of course the ice cream expert, the Glacier.
Other positions
The kitchen hierarchy is based on four smaller areas. After all, a kitchen needs a lot of helping hands to perform well every day. The Coup de main, also known as the assistant cook, is therefore essential. So are the kitchen apprentices, the apprentis de la cuisine. Without the dishwashing department, the Plongeur, the kitchen would also be in complete chaos. Since these assistant positions may also need help, there are also the kitchen apprentices, they are the Stagiaires. Although some positions are very similar in their responsibilities, there is never any overlap in the kitchen because everyone knows exactly what they are doing and acts accordingly.
