NOUVELLE CUISINE – a modern style of cooking that emphasizes lightness of sauces and seasonings, shortened cooking times, and new and sometimes startling combinations of foods.

CHEF – the person in charge of a kitchen or of a department of a kitchen.

EXECUTIVE CHEF – the manager of a large kitchen or food production department.

SOUS CHEF – a cook who supervises food production and who reports to the executive chef.

STATION CHEF – a cook in charge of a particular department in a kitchen or food production facility.

SAUCIER – the sauce cook; prepares sauces and stews and sautes foods to order.

POISSONIER – fish cook.

ENTREMETIER – the cook who prepares vegetables, starches, soups, and eggs.

ROTISSEUR – cook who prepares roasted, braised, and broiled meats.

GRILLARDIN – broiler cook.

GARDE MANGER – (1) the cook in charge of cold food production, including salads and buffet items. (2) the department o a kitchen in which these foods are prepared.

PATISSIER – pastry cook.

TOURNANT – a cook who replaces other station cooks; relief cook or swing cook.

WORKING CHEF – is in charge of such operations not large enough to have an executive chef. in addition being in charge of the kitchen, the working chef also handles one of the production stations.

SHORT-ORDER COOK – in many small operations, is the backbone of the kitchen during service time. this cook may handle the broiler, deep fryer, griddle, sandwich production, and even some sauteed items. in other words, the short-order cook’s responsibility is preparation of foods that can be quickly prepared to order.