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it means fish monger or fish seller, it is french and also a surname
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Can you explain chef rankings and basic duties?
Chefs rankings are as follows. Chef de Cuisine...... Head chef Sous Chef ...... Second chef Chef de partie ..... A chef who runs a section these will be chef patissier / pastry chef.......... chef saucier / chef who cooks the meat dishes............chef poissonier / chef who cooks the fish dishes............chef entremittier / chef who prepares and cooks the vegetables / veg dishes .............. chef Garde mangier/ larder chef , he will make the pates & terrines and prepare raw meat , fish etc, salads and starters, normally all of the chef de parties will have a commis chef to assist them .......... commis chefs are trainee chefs Hope this helps
Organizational chart of a modern kitchen?
A five star hotel is usually organized around the Brigade system started by the renowned Chef Scoffer who reorganized the kitchen into departments or Stations, based on the kind of foods produced. The Station chef depending on the size of the operation may either work alone or have several assistants. The major positions are: The chef or Executive chef who is a manager and oversees and is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules, hiring and training. The chef de cuisine who reports to the Executive chef runs the particular Kitchen for formal dinning, banquet, casual dinning, catering, etc. The sous chef is directly responsible for production and is an assistant to the chef de cuisine. Station chefs or chefs de partie, who are responsible for particular areas and the most important are: Saucier (Sauce Chef) poissonier (Fish cook) entremetier (vegetable cook) rotisseur (roast cook) grillardin (broiler cook) garde manger (pantry chef) is responsible for cold foods including salads and dressings, pates, cold hors d'oeuvres and buffet items. patissier (pastry chef) tournant (relief chef) can fill in anywhere and does often. the expediter or aboyeur accepts orders from waiters and passes them on to the line. and finally the commis, the line cook. Other than that, I suggest you contact a major hotel and ask what additional positions they may use.
What is the definition of Chef de Parties?
Chef de Partie: Also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed. Pastry Chef
What movie and television projects has Louis Seigner been in?
Louis Seigner has: Performed in "Une histoire entre mille" in 1931. Played Le Capitaine in "Chotard et Cie" in 1933. Performed in "Les deux mousquetaires de Nini" in 1934. Played Habeneck in "La symphonie fantastique" in 1942. Played Philippe de Bray in "Le mariage de Chiffon" in 1942. Played Le docteur in "La loi du printemps" in 1942. Performed in "Les Roquevillard" in 1943. Played Bertrand in "Le corbeau" in 1943. Played Ancelin in "Le secret de Madame Clapain" in 1943. Played Nucingen in "Vautrin" in 1943. Performed in "Des jeunes filles dans la nuit" in 1943. Played Le docteur Renaud in "Service de nuit" in 1944. Played Bora in "Le jugement dernier" in 1945. Played Vargas in "Patrie" in 1946. Played Le docteur Noblet in "Jericho" in 1946. Played Edmond Gonin in "Un revenant" in 1946. Played Malvet in "La femme en rouge" in 1947. Played Grillo - le gardien de la Tour Farnese in "La Chartreuse de Parme" in 1948. Played Casimir Gros in "La carcasse et le tord-cou" in 1948. Played Le commandant Millet in "Le colonel Durand" in 1948. Played M. Bourride in "Vire-vent" in 1949. Played Priest in "Singoalla" in 1949. Played Le paysan in "Maya" in 1949. Played Le premier oncle in "La Marie du port" in 1950. Played Le docteur Clarenz in "Le cas du docteur Galloy" in 1951. Played M. Pinchard in "Le dindon" in 1951. Played Le mari de Clara in "Clara de Montargis" in 1951. Played Monsieur Dumont in "La plus belle fille du monde" in 1951. Performed in "Monsieur Octave" in 1951. Played Le commissaire Jaillot in "Dakota 308" in 1951. Played Monsieur Tourneveau - le poissonier (segment "La Maison Tellier") in "Le plaisir" in 1952. Played Le directeur in "Seuls au monde" in 1952. Played Cyrus Beck in "Koenigsmark" in 1953. Played M. Paul in "Les amants de minuit" in 1953. Played Antoine Josserand in "Les dents longues" in 1953. Played Marcel in "La bella Otero" in 1954. Played Duca di Forchamps in "Gli amori di Manon Lescaut" in 1954. Played M. Arnaud - le professeur in "Les premiers outrages" in 1955. Played Inspecteur Doirel in "Les nuits de Montmartre" in 1955. Played Spears in "La rue des bouches peintes" in 1955. Played Le commissaire Pipart in "Nathalie" in 1957. Played Scott in "Miss Catastrophe" in 1957. Played Valette in "Les espions" in 1957. Played Raoul Leroy in "Les grandes familles" in 1958. Played M Leroy-Gomez in "Les jeux dangereux" in 1958. Played M. Jourdain in "Le bourgeois gentilhomme" in 1958. Played Chief Prosecutor Roncuzzi in "Il magistrato" in 1959. Played Bartholo in "Le mariage de Figaro" in 1959. Played Argan in "Le malade imaginaire" in 1959. Played M. Vincent in "Quai des illusions" in 1959. Played Le procureur in "Rue des Prairies" in 1959. Performed in "I cosacchi" in 1960. Performed in "Al otro lado de la ciudad" in 1962. Played Cipriano Paoloni - the President in "Le massaggiatrici" in 1962. Played Gaston Rodier in "Soleil noir" in 1966. Played Le directeur de la police in "Le pacha" in 1968. Played M. Charles in "Julie Charles" in 1974. Played Vannier in "Bons baisers de Hong Kong" in 1975. Played Philippe Strozzi in "Lorenzaccio" in 1977. Played Le vieux monsieur in "Asphalte" in 1981.
What are the different types of chefs?
In a restaurant you have a head chef, a sous chef as an assistant, possibly a pastry chef for desserts and sometimes many beginning chefs (commis) chef de partie (a supervisor of beginning chefs) or roundsmen (swing chefs). The saucier or saute chef helps make the sauces. You could possibly have a chef specialist for each type of meat and vegetables. Some kitchens have a garde manger who specializes in cold foods, salads and hors d'ouevres. At small local restaurants, you have short order chefs or cooks. Rich people may hire personal chefs.
What type of hotel restaurant jobs are available?
Quite a fewThere could be several positions. Let's start in the back of the house ... the part you rarely see. there are, or might be, chefs, cooks, prep cooks, dishwashers, bus people, janitors, inventory clerks. In the front of the house, you would typically find a manager/asst. manager, wait staff, host/hostess, bartenders, and the bussers mentioned earlier.
What different job can a chef move on to?
1. COOK - Learning to cook2.COMMI CHEF - junior/Apprentice3. CHEF DE PARTIE/DEMI CHEF - Ie Pastry chef..responsible for particular sections.The Chef de Partie is in charge of any of the following kitchen positions:saucier: The person responsible for sautéed items and many different sauces. Traditionally, it is the third person in command. This is usually the highest position of all the stations.Fish cook or poissonier: The fish cook--all fish and shellfish items and their saucesFriturier: The deep fry cookGrillardin: The grill cookpatissier: Prepares pastries and desserts.Potager: The soup and Stocksrotisseur: Prepares roasted and braised meats and their gravies, and broils meats and other items to order. A large kitchen may have a separate broiler cook or grillardin (gree-ar-dan) to handle the broiled items. The broiler cook may also prepare deep-fried meats and fish.The Butcher Commis: The common cook under one of the Chef de Partie. This level of cook comprises the bulk of the kitchen staffchef de tournant: The Relief cook. This term describes the cook in the kitchen who provides help to all the different cooks rather than having a specific job.Larder: Is responsible for entrees, including salads and dressings.4.SOUS CHEF/2ND CHEF5.HEAD CHEF /CHEF DE CUISINE/1ST CHEF6.EXECUTIVE CHEF
