Good to know, kitchen positions and personnel

Chef– person in charge of all kitchen  operations (chef de cuisine or exevutive chef)
Sous chef – in charge of production and release executive chefs to be able to do other jobs.
Station chef- in charge of specific areas
Saucier-in charge of all sauces gravies and saute by order
Poissonier– in charge with seafood dishes
Entremetier- in charge of vegetables, soups and fry station
Rotisseur– in charge with braised meats and gravies , broil meats
Garde manager – responsable of cold food, salads, starters
Patissier- in charge of all desserts
Swing cook (tournant) replace cooks or positions in the kitchen.
Expediter– in charge of getting orders to the line cook and inspects plates before serving